Arugula Pesto Pizza with Zucchini

Total Time:
50 min
30 min
20 min

6 servings (one 13-by-18-inch pizza)

  • For the arugula pesto:
  • 1/4 cup hazelnuts
  • 3 cups baby arugula
  • 1 cup fresh parsley
  • 1 clove garlic
  • 1 tablespoon capers, drained
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated parmesan cheese
  • Kosher salt and freshly ground pepper
  • For the pizza:
  • 1 prebaked pizza crust
  • 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced
  • 1 medium zucchini, very thinly sliced
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • Torn fresh basil, for topping
  • Kosher salt and freshly ground pepper
  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the pesto: Lightly toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth. With the motor running, gradually add the olive oil and process until combined. Add the parmesan and pulse to combine; add 2 tablespoons water to loosen. Season with salt and pepper.

  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with the pesto and top with the mozzarella. Arrange the zucchini in overlapping rows on top. Sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese is melted and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with basil; season with salt and pepper.

  • Photograph by David Malosh

Get ahead!

You can make the pesto up to 1 week ahead; cover and refrigerate.

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    This recipe is featured in:

    Everything Italian