Veggie Pizza


  • 4 medium zucchini, thinly sliced length wise
  • 1/4 cup olive oil
  • 1 tbs garlic
  • Salt and pepper to taste
  • 1 package of pizza dough (let sit in flour outside the fridge on a plate until room temp
  • 8 basil leaves
  • 2 tbs lemon juice
  • 1/4 cup pesto
  • 1 tbs microgreens
  • 4-5 slices packaged mozzarella
  • 1/2 cup shredded mozzarella
  • 5-6 slices tricolor tomatoes


  1. Roll out pizza dough on a oven safe pizza pan or stone
  2. Set oven to 450 and once hot, cook for 5-7 minutes or until the dough starts to get golden brown
  3. In a bowl, drizzle zucchini with 2tbs of the olive oil and add salt and pepper to taste and lemon juice
  4. Remove pizza from oven, mix garlic and remaining olive oil together and spread across pizza
  5. Top with mozzarella (both shredded and sliced – bake for 3 minutes
  6. Add 6-7 of the zucchini slices to the pizza, spread evenly across the pizza and cook for another 15 minutes (or until golden brown)
  7. Remove pizza from oven, top with remaining zucchini, pesto dollops, microgreens, basil and tomatoes – sprinkle with salt and pepper (add lemon zest if desired)

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