Sundried Tomato Pesto Pizza
Less than 10 ingredients and 30 minutes for a flavor-packed summertime pizza! (vegetarian with vegan and gluten-free option)
Servings: 8 slices
Ingredients
- 1 package prepared whole grain pizza dough
- 1 cup sundried tomatoes in olive oil
- 1/2 cup fresh basil
- 4 garlic cloves
- juice of one lemon
- 1/2 cup walnuts
- 1 medium-size zucchini sliced into 1/8" rounds
- 1 cup corn kernels fresh or frozen and defrosted
- 1 tablespoon high heat oil
- 1/2 cup shredded Italian blend cheese mozzarella and parmesan
Instructions
- Preheat the oven to 450°F. Lightly dust a sheet of parchment paper with flour then roll out the prepared pizza dough into a 12-inch circle.
- Prepare the pesto by placing the sundried tomatoes, basil, lemon juice, walnuts and garlic in a food processor. Add about 1/4 cup of the oil from the jar that the sundried tomatoes were marinating in then blend everything together until finely chopped.
- In a small bowl, combine the sliced zucchini and corn. Top with high heat oil and toss until evenly coated.
- Spread the pesto on top of the prepared pizza dough then top with the zucchini and corn. Sprinkle with cheese and bake in the oven for 10-12 minutes, until edges are light golden brown. Allow to cool for 5 minutes before slicing and serving.
Notes
*substitute your favorite gluten-free pizza dough to make GF
**can also use dry sundried tomatoes and add 1/4 cup olive oil to pesto while blending
***omit cheese or substitute vegan mozzarella to make vegan