Photo of Grilled pesto and zucchini pizza by WW

Grilled pesto and zucchini pizza

9
9
9
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Not counting cooking spray, salt, and pepper (which we consider freebies), this vegetarian pie uses only five ingredients—the highlight of which is the gorgeous pile of zucchini ribbons on top. Form the ribbons by drawing a vegetable peeler down the length of a medium zucchini. Make sure to use a great pesto sauce here; we find that refrigerated pesto tends to taste 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), cut into ribbons with a vegetable peeler

Kosher salt

¼ tsp

Black pepper

¼ tsp

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