Summer Vegetable and Tomato Pizza

Summer Vegetable and Tomato Pizza
Prep 20 min
Total 45 min
Servings 4 to 6

  • 1 zucchini, thinly sliced
  • Salt and pepper, to taste
  • 15 mL (1 tbsp) extra virgin olive oil
  • 2 x 250 g (1/2 lb) store-bought pizza dough
  • 250 mL (1 cup) basil pesto
  • 750 mL (3 cups) Saputo Lite Mozzarellissima shredded cheese
  • 125 mL (1/2 cup) toasted pine nuts
  • 1/2 fennel bulb, thinly sliced
  • 500 mL (2 cups) sliced tomatoes
  • 1/2 yellow pepper, thinly sliced
  • Fresh thyme
  • Preheat the oven to 225°C (450°F).
  • Season the zucchini slices with salt and pepper and sauté them quickly in olive oil. Set aside.
  • Roll the pizza dough out on a floured surface into two 30 cm (12 in) circles and place each on a baking sheet lined with parchment paper.
  • Spread ½ cup of pesto onto each pizza dough leaving a ½ inch border. Evenly sprinkle each pizza dough with Mozzarellissima shredded cheese, pine nuts, sliced fennel, sliced pepper and sliced zucchini.
  • Bake the pizzas in the centre of the oven for 15 minutes or until the cheese is melted and golden.
  • Garnish with the sliced tomatoes, a dash of salt and fresh thyme.