Summer Pizza with Basil Pesto, Summer Squash, Tomatoes & Basil Microgreens

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Pizza Friday: the best way to end the week and start the three day weekend. I love this pizza crust because it has a whole cup of greek yogurt in it. This week, we topped this with a simple homemade pesto, seasonal veggies (quickly sautéed yellow summer squash and baby heirloom tomatoes), and mozzarella.

Tomatoes and squash: @thefarmatsunnyside
Microgreens: @littlewildthingsfarm

Summer Pizza with Basil Pesto, Summer Squash, Tomatoes & Basil Microgreens

  • 1 12-ounce pizza dough ball (half of the recipe HERE– my fav!)

  • ~1/2 cup pesto (see recipe below or use store bought)

  • 1 tablespoon olive oil

  • 1 small yellow summer squash or zucchini, diced

  • 1/2 pint baby tomatoes, sliced in half

  • 1 8-ounce ball fresh mozzarella, sliced

  • sea salt and pepper, for seasoning

  • small handful of fresh basil or basil microgreens

  1. Preheat oven to 500. Make pizza dough and pesto- see recipes below.

  2. Heat a medium skillet over medium heat. Add in olive oil and diced yellow summer squash. Saute until lightly browned on all sides, about 5 minutes. Season with salt.

  3. Roll out pizza dough. Spread pesto onto dough in an even layer. Top with mozzarella then summer squash and tomato. Season with salt and pepper.

  4. Bake in oven for 9-12 minutes, until crust is golden brown on the bottom, cheese is melted and tomatoes are slightly wilted. Top with basil microgreens and serve.

Basil Pesto
Adapted from my parsley mint pesto

  • 2 ounces fresh basil (about 1 to 1 1/2 bunches)

  • 5 cloves garlic

  • 1 ounce pine nuts

  • 1 ounce grated parmesan

  • 1/2 teaspoon sea salt

  • 1/4 to 1/2 cup nice extra virgin olive oil (see below for why this isn’t exact!)

Place basil in a food processor and process until finely chopped. Add in garlic, pine nuts, parmesan and sea salt and process again until pine nuts are ground completely. You may have to stop once or twice to push down the mixture if it starts sticking to the sides.

With processor running, begin to add olive oil. This is going to be a bit of a personal preference for how thick you want the pesto to be (and what you are using it for). I recommend starting with 1/4, checking to see the consistency, and then adding slowly and checking until you get the consistency you want.

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