Heirloom Tomato and Zucchini Pesto Pizza

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

If visits from my parents were not enough on their own, they always come bearing gifts from their garden. On their most recent visit I was spoiled with fresh raspberries (my favorite!), salsa, apples, plums, and heirloom tomatoes. The fruit was gone in an instant and I was left to ponder how to best use the tomatoes. Most people would just pop them in their mouths and a delicious snack, but I was itching to try a new recipe. Therefore, I decided to whip up this heirloom tomato and zucchini pesto pizza with other ingredients I picked up for the farmer’s market.

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Ian has been dabbling with making homemade bread and pizza dough, but he was out of town when I attempted this recipe so I kept things simple and bought pre-made dough. After a few failed attempts at shaping the dough by tossing it in the air, I resorted to using a rolling pin. Thankfully, shaping the pizza dough was the toughest part of the entire recipe and everything else ran smoothly!

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Thirty minutes later, I pulled out the pizza, drizzled it with balsamic glaze and savored every bite. The best part about making a flatbread pizza is the flexibility to use what ever fresh produce you have on hand. If you are throwing an outdoor BBQ you could take the recipe up a level and try grilling the pizza!

Heirloom Tomato and Zucchini Pesto Pizza

Ingredients:

  • Pre-made Pizza dough, divided in half
  • 1/4 C. Pesto
  • 1/2 C. Shredded Mozzarella Cheese
  • Sliced Zucchini
  • Sliced Heirloom Tomatoes
  • Balsamic Glaze

Directions:

  • Preheat the oven to 350˚
  • Lightly flour a surface and roll out dough
  • Place the dough on a baking sheet and top with pesto, cheese, zucchini and heirloom tomatoes
  • Bake for 30 minutes, or until cheese is golden
  • Remove from the oven and drizzle with balsamic glaze
Advertisements