Making the perfect Arugula Pesto Pizza with Zucchini should only take approximately 50 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Arugula Pesto Pizza with Zucchini recipe can feed your family for 6 servings (one 13-by-18-inch pizza).
There are many different ways to make this Arugula Pesto Pizza with Zucchini recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arugula Pesto Pizza with Zucchini recipe.
Arugula Pesto Pizza with Zucchini Popular Ingredients
- 1/4 cup hazelnuts
- 3 cups baby arugula
- 1 cup fresh parsley
- 1 clove garlic
- 1 tablespoon capers, drained
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated parmesan cheese
- Kosher salt and freshly ground pepper
- 1 Prebaked Pizza Crust, recipe follows
- 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced
- 1 medium zucchini, very thinly sliced
- 2 tablespoons grated parmesan cheese
- 1 tablespoon extra-virgin olive oil
- Torn fresh basil, for topping
- Kosher salt and freshly ground pepper
- 4 cups bread flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 teaspoon rapid-rise instant yeast
- 1/2 cup extra-virgin olive oil, plus more for the bowl
Steps for making Arugula Pesto Pizza with Zucchini
- Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the pesto: Lightly toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth. With the motor running, gradually add the olive oil and process until combined. Add the parmesan and pulse to combine; add 2 tablespoons water to loosen. Season with salt and pepper.
- Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with the pesto and top with the mozzarella. Arrange the zucchini in overlapping rows on top. Sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese is melted and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with basil; season with salt and pepper.
- Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
- Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
- Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
- Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake, or let cool, lightly wrap in plastic and set aside up to 8 hours.
Popular Categories for this Recipe
- Pesto Recipes
- Pizza Restaurants
- Arugula – Rocket (British English) or arugula (American English) (Eruca vesicaria; syns. Eruca sativa Mill., E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Other common names include garden rocket (in Britain, Australia, South Africa, Ireland, and New Zealand), and eruca. It is also called “ruchetta”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, Egypt and Turkey in the east.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arugula Pesto Pizza with Zucchini recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
