Pesto Pizza with Zucchini and Spinach

cooked and sliced pizza with zucchini, spinach, and basil

This pesto pizza with zucchini and spinach is the epitome of late summer dining. A unique combination that brings out the best in summer herbs and produce.




  1. Pre-heat oven to 500 degrees with a rack in the center of the oven.
  2. Toss your zucchini with about 1 tsp olive oil and season with salt and pepper. Set aside.
  3. Prepare pizza dough as directed. Roll the dough out as thinly as possible and try to keep an even surface level throughout. (Even height is more important than perfect roundness.) 
  4. Brush a round pizza pan or sheet pan with about 1 tsp of olive oil to prevent sticking. Transfer rolled-out dough to pan and brush top of dough with the same amount of olive oil. 
  5. Top dough with pesto, zucchini, spinach, and both cheeses. 
  6. Bake for about 10-12 minutes, until edges of pizza are brown and the cheese is bubbly. 
  7. Remove from oven and top with basil and parmigiano if using. Cut into 8 slices and serve.