Summer Squash and Mint Pesto Pizza
Wonderfully light, and tasty pizza! Asparagus is a good substitute for, or combination with, the zucchini.
You can cut the pesto recipe in half, and still have a nice thin spread on a small-medium pizza.
Preheat oven to 425.
Combine in a food processor to make pesto:
3 Tbsp. olive oil
1 c. snipped/chopped mint, packed
1/4 c. chopped walnuts or pine nuts
2 tsp. lemon juice
1 small clove garlic
Lightly brush packaged/prepared pizza crust with olive oil. Then spread with the pesto, leaving about a 1/2" border on the edges.
Toss lightly together in a medium bowl, and arrange on crust, over the pesto:
1 Tbsp. snipped mint
2 tsp. olive oil
1/2 tsp. lemon juice
2 c. thinly sliced or ribboned summer squash
Optional, halved cherry tomatoes
If you wish, scatter with a big handful of shredded mozzarella, or other mild, cheese.
Bake for about 12-15 minutes, or until browned to your liking.
Recipe created or adapted by Liz Talley, Urban Graze
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