Zucchini, Basil, and Mozzarella Pizza

It’s hard for me to visit a farmer’s market without purchasing zucchini. This weekend was no exception. I sliced the zucchini thinly and tossed the slices in olive oil, salt, and pepper and then layered them on whole wheat dough. I added some chopped basil and fresh mozzarella, and baked the pizza for about 25 minutes at 375F.

The result was good, but since I didn’t cook the zucchini first, the pizza crust absorbed some of the water and didn’t get crispy as I expected. Still, the mozzarella was delicious, and it was a good lunch paired with fresh watermelon.

2 thoughts on “Zucchini, Basil, and Mozzarella Pizza

  1. I have a pizza crust idea I wanted to pass along. I was craving pizza last night but didn't want to order out. So, I used a naan bread that I had in the freezer, threw on some sauce, cheese and oregano. I had half the pizza with a salad for dinner last night and leftovers for lunch today, easy peasy!


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