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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove pizza dough from refrigerator and let sit at room temperature for 20 minutes. | 2. Heat oven to 450 degrees and with rack on lowest setting. | 3. Pour 2 teaspoons olive oil on a rimmed rectangle baking sheet (the larger the sheet the thinner your crust will be). | 4. Place dough on sheet and coat with oil. Stretch the dough to create a large rectangle, roughly the size of your sheet. (If dough will not stretch, allow it to rest for another 10 minutes before trying again). | 5. Spread pesto evenly over the pizza dough and top with half the cheese. Lay zucchini slices over pesto in a single layer (you may have a few slices left over,) and top with remaining cheese. | 6. Drizzle remaining 2 teaspoons oil over zucchini. | 7. Bake until crust and cheese are lightly browned, 20 minutes. If crust begins to get too dark and cheese isn't browned, move pizza to the center rack of oven. | 8. Remove from oven and sprinkle with salt and pepper; allow pizza to rest 5 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza dough	1	lb	thawed	403.4676	0.0	89.7602	2.2667
zucchini	1		trimmed sliced	3.36	0.4976	0.4336	0.064
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
mozzarella cheese	8	ounces	grated	734.8188	61.7339	30.7535	40.5284
basil pesto	1/3	cup		-	-	-	-
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.