Ingredients
- 4 medium zucchini, thinly sliced length wise
- 1/4 cup olive oil
- 1 tbs garlic
- Salt and pepper to taste
- 1 package of pizza dough (let sit in flour outside the fridge on a plate until room temp
- 8 basil leaves
- 2 tbs lemon juice
- 1/4 cup pesto
- 1 tbs microgreens
- 4-5 slices packaged mozzarella
- 1/2 cup shredded mozzarella
- 5-6 slices tricolor tomatoes
Steps
- Roll out pizza dough on a oven safe pizza pan or stone
- Set oven to 450 and once hot, cook for 5-7 minutes or until the dough starts to get golden brown
- In a bowl, drizzle zucchini with 2tbs of the olive oil and add salt and pepper to taste and lemon juice
- Remove pizza from oven, mix garlic and remaining olive oil together and spread across pizza
- Top with mozzarella (both shredded and sliced – bake for 3 minutes
- Add 6-7 of the zucchini slices to the pizza, spread evenly across the pizza and cook for another 15 minutes (or until golden brown)
- Remove pizza from oven, top with remaining zucchini, pesto dollops, microgreens, basil and tomatoes – sprinkle with salt and pepper (add lemon zest if desired)