Cherry Tomato, Zucchini, and Pesto Pizza
Summer pizza nights are the best! This veggie-loaded cherry tomato, zucchini, and pesto pizza is loaded with all sorts of fresh flavor along with tons of comfort.
Yield: 4-6 servings
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza
  • 1 tbsp olive oil
  • 1 zucchini, trimmed, quartered lengthwise and then sliced horizontally
  • salt and black pepper, to taste
  • ⅓ cup pesto sauce
  • 1 pint cherry tomatoes, quartered
  • ½ lb gouda cheese, shredded
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Meanwhile, make the topping. Heat the olive oil over medium heat in a large skillet. Add the zucchini and saute for 5-6 minutes, or until tender. Season to taste with salt and black pepper.
  4. Preheat oven to 500F.
  5. Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
  6. Top the pizza with a layer of pesto sauce, then the zucchini and the cherry tomatoes. Sprinkle evenly with the cheese.
  7. Bake the pizza for 10-12 minutes, or until the bottom is starting to brown. Let rest for 5 minutes before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: 2 slices
Recipe by Joanne Eats Well With Others at