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.

A pizza topped with sliced zucchini and pesto

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.