I cannot get enough of the fresh produce right now! From the luscious, fragrant basil and crisp spinach in the pesto to the gorgeous, colorful tomatoes and my favorite summer vegetable, zucchini, this pizza just makes me happy! It was absolutely delicious! You’re gonna love it.


5c flour
1t sugar/honey
2 1/4t yeast (one package)
2t salt
1 1/4c ( ± 2T) warm water
1T + 1t olive oil

1/3c pesto – try this one
1 1/2c fontina, grated (sub mozzarella)
1/4c parmesan, grated
1 zucchini, sliced on a bias
6 small tomatoes, sliced (bonus points for extra colors)


Dough: Stir together everything but the water and oil.  Then add water and oil and knead until smooth.  Oil a bowl and let the dough rise until double in size ( about an hour).  Divide dough into 2 for large and 4 for smaller and let sit for 10 minutes before forming into pizzas.  Alternatively, divide dough and freeze, take out and let rest to room temp before forming. 

Preheat oven with baking stone (if using) to 475°F.  Lay out the zucchini and tomatoes on something that you can drain the excess moisture. (I just put them out on a cutting board and every couple minutes I tilted it slightly over the sink to pour out the water, you could put them on a towel or paper towel too.) Lightly salt the tomatoes and let them sit for 5-10 minutes to draw out some of the moisture.

Sprinkle pizza peel with semolina or cornmeal. Stretch dough into a large circle. Spread pesto all over leaving about a 1/2″ boarder. Sprinkle the fontina and parmesan then distribute zucchini and tomatoes. Bake for 8-12 minutes, until the cheese is bubbly and the bottom of the crust is golden throughout.


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