Skillet Zucchini Pesto Pizza

The recipe Skillet Zucchini Pesto Pizza could satisfy your Mediterranean craving in roughly 30 minutes. One serving contains 576 calories, 20g of protein, and 44g of fat. For $2.42 per serving, you get a main course that serves 4. This recipe from Running to the Kitchen requires extra virgin olive oil, extra virgin olive oil, whole wheat pizza dough, and walnuts. 299 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is excellent. Iron Skillet Chicken Pesto Pizza, Zucchini-Pesto-Sausage Pizza, and Arugula Pesto Pizza with Zucchini are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.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.

 

Step by step:

1. 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.Preheat oven to 500 degrees.

2. Place olive oil in a 12 inch cast iron skillet and turn to coat the entire surface.

3. Place dough in the skillet and shape so that it fills the pan and goes up along the sides a bit.

4. 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.

5. 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.

6. 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.

7. Drizzle pesto mixture on top of the pizza, slice and serve hot.

Nutrition Information:

covered percent of daily need