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GRILLED PESTO & ZUCCHINI PIZZA

9
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This vegetarian pie uses only five ingredients—the highlight of which is the
gorgeous pile of zucchini ribbons on top. (To get the effect, draw a vegetable
peeler down the length of a medium zucchini.) The pesto sauce is key here; we
find that refrigerated pesto tastes freshest.



INGREDIENTS

Cooking spray

4 spray(s)

All-purpose flour

1 Tbsp, for rolling out dough

Whole wheat pizza dough

10 oz, at room temperature

Pesto sauce

¼ cup(s)

Shredded part-skim mozzarella cheese

¾ cup(s)

Uncooked zucchini

2 cup(s), cut into ribbons with a vegetable peeler

Kosher salt

¼ tsp

Black pepper

¼ tsp

Basil

2 Tbsp, thinly sliced (optional)

Crushed red pepper flakes

¼ tsp, (optional)


INSTRUCTIONS

 1. Off heat, coat grill rack with nonstick spray. Preheat gas grill to
    medium-high, or prepare medium-high fire in charcoal grill.
 2. On lightly floured surface, roll or stretch dough to 12- to 13-inch- long
    oval. Coat top of dough with nonstick spray. Arrange dough, coated-side
    down, on hot grill rack. Grill until bottom of crust is charred and marked
    from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel
    and coat top with spray. Turn crust over, marked-side up.
 3. Spread pesto on top and sprinkle with cheese. Arrange zucchini on top.
    Transfer pizza to grill. Close lid and cook until cheese melts and bottom of
    crust is charred and marked from grill, 3 to 5 minutes. Sprinkle pizza with
    salt and black pepper. Garnish with basil and crushed red pepper (if using).
    Cut pizza into 8 pieces.
 4. Serving size: 2 pieces




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A HAPPIER, HEALTHIER YOU STARTS HERE



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