Zucchini-Pesto Pizza

READY IN: 30mins

INGREDIENTS

  • 1teaspoonolive oil
  • 1large prebaked thin pizza crust
  • 2smalltomatoes
  • 14 teaspoonsalt
  • 12 cup refrigerated pesto sauce
  • 8ounces zucchini and summer squash
  • 2teaspoonsolive oil
  • 1cup grated pecorino cheese
  • 14 teaspoonpepper
  • 1smalllemon
  • 14 packed fresh mint leaves
  • NUTRITION INFO

    Serving Size: 1 (114) g

    Servings Per Recipe:4

    Calories: 49.6

    Calories from Fat 32 g 65 %

    Total Fat 3.6 g 5 %

    Saturated Fat 0.5 g 2 %

    Cholesterol 0 mg 0 %

    Sodium 149 mg 6 %

    Total Carbohydrate4.5 g 1 %

    Dietary Fiber 1.4 g 5 %

    Sugars 2.6 g 10 %

    Protein 1.2 g 2 %

    DIRECTIONS

  • Preheat oven to 425 degrees F.Brush large cookie sheet or pizza stone with oil.Place crust on prepared pan.
  • Seed and slice tomatoes and place on a towel.Sprinkle with salt and let stand 10 minutes.(I skipped the salt on tomatoes–it’s salty enough to me without).
  • Spread pesto on crust.Blot tomatoes and place on pesto.
  • Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
  • Bake 15 minutes or until zucchini is tender.Grate peel of lemon over pizza.Top with fresh mint leaves, chopped.
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