4 oz fresh mozzarella, sliced and torn into pieces
A few fresh basil leaves for garnishing, optional
Freshly grated Parmigiano-Reggiano for garnishing, optional
Pre-heat oven to 500 degrees with a rack in the center of the oven.
Toss your zucchini with about 1 tsp olive oil and season with salt and pepper. Set aside.
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.)
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.
Top dough with pesto, zucchini, spinach, and both cheeses.
Bake for about 10-12 minutes, until edges of pizza are brown and the cheese is bubbly.
Remove from oven and top with basil and parmigiano if using. Cut into 8 slices and serve.
If you use my healthy homemade pizza dough recipe, keep in mind that you will only use half. The dough recipes makes two pizzas, and this recipe is just for one.
Every oven is different, so keep an eye on your pizza. If your crust is browning too much, transfer the pizza to a lower rack. If it’s not browning enough, move it up higher.
The amount of spiralized zucchini to use is based on both personal preference and the width of your zucchini noodles. Mine were rather bulky, so I used closer to 2 cups. If your noodles are finer, you may not need as much volume to cover your pizza.