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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