Grilled pesto & zucchini pizza
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This vegetarian pie uses only five ingredients—the highlight of which is the gorgeous pile of zucchini ribbons on top. (To get the effect, draw a vegetable peeler down the length of a medium zucchini.) The pesto sauce is key here; we find that refrigerated pesto tastes freshest.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
1 Tbsp, for rolling out dough
Whole wheat pizza dough
10 oz, at room temperature
Pesto sauce
¼ cup(s)
Shredded part skim mozzarella cheese
¾ cup(s)
Uncooked zucchini
2 cup(s), sliced, cut into ribbons with a vegetable peeler
Kosher salt
¼ tsp
Black pepper
¼ tsp
Fresh basil
2 Tbsp, thinly sliced (optional)
Crushed red pepper flakes
¼ tsp, (optional)
Instructions
1
Off heat, coat grill rack with nonstick spray. Preheat gas grill to medium-high, or prepare medium-high fire in charcoal grill.
2
On lightly floured surface, roll or stretch dough to 12- to 13-inch- long oval. Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.
3
Spread pesto on top and sprinkle with cheese. Arrange zucchini on top. Transfer pizza to grill. Close lid and cook until cheese melts and bottom of crust is charred and marked from grill, 3 to 5 minutes. Sprinkle pizza with salt and black pepper. Garnish with basil and crushed red pepper (if using). Cut pizza into 8 pieces.
4
Serving size: 2 pieces
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