Zucchini pesto pizza
Try this simple and tasty vegetarian recipe for your next pizza night. It’s the perfect combo of ricotta, pesto and zucchini.

Serves
4
Prep
10m
Cooking
10m
Ingredients
- 2 medium pizza bases
- 250g smooth ricotta
- 3 medium zucchini, thinly sliced crossways
- 190g jar basil pesto
- 60g baby rocket leaves
Method
STEP 1
Preheat oven to 200°C and lightly grease 2 baking trays. Arrange pizza bases on the prepared trays.
STEP 2
Spread ricotta evenly over the bases. Top with zucchini. Spray with olive oil spray and season. Bake for 12 mins or until the bases are golden and crisp.
STEP 3
Drizzle with pesto and sprinkle with rocket. Serve immediately.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.