Tomato & Zucchini Pizza
Created by ImPat on May 11, 2017
- Servings: 4
- Prep Time: 15m
- Cook Time: 5m
- Recipe #26046
Ingredients
- 500 grams pizza crust (2 x 20cm)
- Basil and cashew pesto dip (1/4 cup)
- 4 baby (100 grams) zucchini (with flowers, flowers removed and reserved, zucchini halved lengthwise)
- 2 squash, thinly sliced (yellow)
- 1 tablespoon olive oil,
- 2 tablespoon olive oil (extra)
- 1 tablespoon lemon juice
- 400 grams tomatoes (medley tomatoes, sliced - tomatoes are small cherry different colours)
- 150 grams mozzarella cheese (torn)
- 1/4 cup nuts, mixed (seed and nut mix, toasted)
- 2 tablespoons basil leaves (baby)
How to Make
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Step 1: Heat a barbecue grill to high and add pizza bases to grill; cooking for 1 minute each side or until browned and heated and then transfer pizza bases/crusts to heatproof plates.
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Step 2: Spread bases with pesto.
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Step 3: Combine zucchini, squash, oil and juice in a bowl and then top pizza bases with this mix, tomato and mozzarella.
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Step 4: Remove stamens from reserved zucchini flowers, then scatter over pizza with seed and nut mix and basil and served drizzled with extra oil.
Nutritional Facts
- Serving Size: 1 (416.9 g)
- Calories 958.4
- Total Fat - 56.8 g
- Saturated Fat - 13.3 g
- Cholesterol - 21 mg
- Sodium - 924.3 mg
- Total Carbohydrate - 94 g
- Dietary Fiber - 6.1 g
- Sugars - 29.2 g
- Protein - 21.9 g
- Calcium - 417.1 mg
- Iron - 4.9 mg
- Vitamin C - 36.9 mg
- Thiamin - 0.4 mg