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!
2tablespoonsNakano Basil and Oregano Seasoned Rice Vinegar
salt and pepper
1/3cupextra virgin olive oil
For the pizza
favorite store bought or homemade pizza doughThis whole wheat pizza dough: is my go-to for homemade
1tablespoonextra virgin olive oil
1cupshredded mozzarella
1/2large zucchinithinly sliced
1/2cupricotta
red pepper flakes for garnish
Instructions
For the pesto
Combine all ingredients except olive oil in a food processor. Process for a few seconds until finely chopped and combined.
With the processor running, slowly drizzle in the olive oil. Scrape down sides as needed and continue processing until desired consistency. You can add a bit of water to thin it out if you'd like.
For the pizza
Preheat oven to 500 degrees.
Place olive oil in a 12 inch cast iron skillet and turn to coat the entire surface.
Place dough in the skillet and shape so that it fills the pan and goes up along the sides a bit.
Spread about 1/4-1/3 cup pesto on the dough, leaving a small perimeter around the dough plain.
Sprinkle the mozzarella on top of the pesto then lay the zucchini slices on top.
Dollop the ricotta all over the top of the pizza and garnish with a sprinkling of red pepper flakes.
Turn a burner on the stove top to medium-high heat. Once hot, place the skillet on the burner and cook for about 3-4 minutes until the bottom sets and the oil starts to bubble up along the sides of the dough.
Transfer the skillet to the preheated oven and cook for another 10-12 minutes until starting to turn golden brown on the edges and completely set in the middle.
Remove from oven and let cool for a few minutes in the skillet before using a spatula to gently remove.
Spoon about 2 tablespoons of the leftover pesto into a small bowl. Thin out with water or Nakano Basil and Oregano Rice Vinegar (or a combination of both) until you get a consistency that you can drizzle on top of the pizza.
Drizzle pesto mixture on top of the pizza, slice and serve hot.