Get ready to tantalize your taste buds with a mouthwatering twist on a classic favorite! Our Zucchini Pesto Sausage Pizza combines the vibrant flavors of fresh zucchini and savory Italian sausage, all draped in a luscious pesto sauce and topped with gooey mozzarella cheese. Perfect for a cozy night in or a gathering with friends, this pizza is not only delicious but also a feast for the eyes. With just 35 minutes from prep to plate, you won't want to miss out on this delightful culinary adventure. Dive into our recipe and discover how to create your own pizza masterpiece!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 1 cup pesto
- 2 zucchinis, thinly sliced
- 1 cup Italian sausage, cooked and crumbled
- 1 cup mozzarella cheese, shredded
- Olive oil for drizzling
Instructions
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.
- Cook the Italian sausage in a skillet over medium heat, breaking it into small crumbles. Drain excess fat and set aside to cool slightly.
- Thinly slice the zucchinis using a sharp knife or mandoline, aiming for uniform, thin rounds approximately 1/8 inch thick.
- Roll out the pizza dough on a lightly floured surface to create two thin, round pizza bases, each about 12 inches in diameter.
- Spread a generous layer of pesto evenly across each pizza dough, leaving a small border around the edges for the crust.
- Distribute the cooked sausage crumbles evenly over the pesto base.
- Arrange the zucchini slices in an overlapping pattern across the pizza, covering most of the surface.
- Sprinkle shredded mozzarella cheese over the zucchini and sausage.
- Drizzle a light layer of olive oil over the top of each pizza.
- Carefully transfer the pizzas to the preheated oven, either directly on the pizza stone or on a baking sheet.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbling.
- Remove from the oven and let rest for 2-3 minutes before slicing.
- Cut each pizza into 6-8 slices and serve hot.
Tips
- Preheat for Perfection: Always preheat your oven to 450°F (230°C) before baking. If you have a pizza stone, place it in the oven during preheating for an extra crispy crust.
- Sausage Secrets: For the best flavor, use high-quality Italian sausage. Cook it until it's nicely browned and don’t forget to drain the excess fat for a lighter pizza.
- Zucchini Slicing: Aim for uniform slices when cutting your zucchini. A mandoline can help achieve consistent thickness, ensuring even cooking and a beautiful presentation.
- Dough Handling: Roll out your pizza dough on a lightly floured surface to prevent sticking. If you want a thicker crust, don’t roll it out too thin!
- Pesto Proportions: Spread the pesto generously, but be sure to leave a small border around the edges for that perfect crust.
- Cheese Choices: Feel free to mix different cheeses! Adding a sprinkle of parmesan or provolone can elevate the flavor profile of your pizza.
- Watch the Bake: Keep an eye on your pizzas as they bake. Ovens can vary, so check for a golden-brown crust and bubbling cheese around the 12-minute mark.
- Rest Before Slicing: Let your pizzas rest for a few minutes after baking. This helps the cheese set and makes slicing easier.
- Serving Suggestions: Pair your pizza with a fresh salad or a glass of Italian wine for a complete meal that will impress your guests!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 35mg
