Ingredients
Method
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now.
- Prepare the zucchini by slicing it into thin rounds, about 1/8-inch thick. Pat the slices dry with paper towels.
- Roll out your pizza dough on a lightly floured surface to a 12-inch circle or rectangle.
- Transfer the dough to a pizza pan or parchment paper. Brush the edges with olive oil.
- Spread the pesto evenly across the dough, leaving a 1-inch border around the edges.
- Arrange the zucchini slices in overlapping circles or rows across the pesto.
- Tear the mozzarella into small pieces and distribute them evenly over the zucchini. Sprinkle the minced garlic, Parmesan cheese, red pepper flakes, salt, and pepper.
- Drizzle the remaining olive oil over the entire pizza.
- Bake for 12-15 minutes until the crust turns golden brown and the cheese bubbles.
- Remove from the oven and let it rest for 3-4 minutes. Garnish with fresh basil leaves before slicing.
Notes
For extra-crispy pizza, pre-bake your crust for 5 minutes before adding toppings. Salt and drain zucchini slices to prevent sogginess.