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Pesto and zucchini pizza

Pesto and zucchini pizza

Total Time
40 min
20 min
20 min
The simple 2-ingredient dough forms the base of these easy, fresh veggie pizzas, enhanced with a touch of chilli, for added flavour and spice.


Basil pesto

2 tbs


2 small, peeled into ribbons

Light mozzarella cheese

cup(s), grated, (80g), shredded

Dried chilli flakes

½ tsp

Oil spray

2 x 3 second spray(s)

White self-raising flour

125 g

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)


  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper.
  2. To make pizza bases, place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes, or until smooth, then divide into 4 equal pieces. Shape each piece into a ball and roll out into a 15cm-long oval. Lightly spray a grill pan with oil and heat over a medium-high heat. Cook pizza bases, one at a time, for about 2 minutes on each side or until lightly charred and cooked through. Transfer to prepared baking trays.
  3. Spread pizza bases evenly with pesto, top with zucchini and sprinkle with mozzarella. Bake for 5 minutes or until cheese is melted and zucchini is tender. Sprinkle pizzas with chilli flakes and season with salt and pepper. Serve.


TIPS: For extra flavour, scatter shredded fresh basil over pizzas to serve. To make zucchini ribbons, peel zucchini lengthways into long thin strips using a vegetable peeler.