This skillet zucchini pesto pizza has a crispy yet chewy crust. With layers of tangy basil pesto, mozzarella, zucchini and ricotta it’s perfect for summer!
I sound like a total dieting cliche when I say this but, pizza and ice cream have been my “cheats” of choice this summer. First meal after my cut was over last month? Half a pie from the local pizza place down the road. Nothing fancy, just a good old NY style cheese pizza. Paleo brownies were demolished afterwards as well for good measure. I’d been thinking about that pizza meal for over a month and it was every bit (and more) as delicious as I’d imagined it would be.
Since then, the only thing I find myself either completely giving into or rearranging all the carbs and fat in my day to accommodate? Ice cream.
Could I be more basic?
But, back to pizza.
I’ve done the skillet pizza thing before and I’m a fan. The skillet gives the crust the BEST texture. In my opinion, it’s completely unrivaled by a pizza stone or baking sheet.
A crispy bottom and sides but still chewy and doughy center is pizza crust perfection and that’s exactly what you get when you cook it in a cast iron skillet.
I actually prefer this method (it’s way less clunky) to the one from the whole wheat chorizo spinach skillet pizza of a few months ago.
There are times when the original tomato sauce pizza craving is fierce but most times, I’m gonna have to pick white pizza over red pizza.
The dollops of creamy ricotta just steal my cheese loving heart.
The thing that sets this white pizza apart from the rest though is the pesto. This is not just your average basil pesto, folks. Nope, it’s a tangy bright, slightly nutty, slightly salty, not too oily spectacular spread made possible with a secret ingredient, Nakano Rice Vinegar.
Instead of the typical small squeeze of lemon or other acid pesto sometimes gets, I decided to go full on tang with a generous amount of the basil and oregano seasoned rice vinegar.
It brings an almost “pickled” taste to the pizza crust and thinned out as a drizzle on top, you can add even more for a bright and refreshing pop to every cheesy bite.
Next time, I want to try quick pickling the zucchini slices in the vinegar beforehand too. The more tang, the better.
Long live pizza!
Love this skillet zucchini pesto pizza recipe?
Try other pizza recipes such as my Roasted Eggplant Fennel Pizza with Whipped Garlic Feta, Sage Chorizo Sweet Potato Naan Pizza and Spring pea and lemon pesto pizza.
For the pesto
For the pizza
For the pesto
For the pizza
Serving Size: 1
Amount Per Serving: Calories: 391 Total Fat: 35g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 29mg Sodium: 392mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 13g