Summer Vegetable and Tomato Pizza
Prep 20 min
Total 45 min
Servings 4 to 6
Ingredients:
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1 zucchini, thinly sliced
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Salt and pepper, to taste
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15 mL (1 tbsp) extra virgin olive oil
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2 x 250 g (1/2 lb) store-bought pizza dough
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250 mL (1 cup) basil pesto
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750 mL (3 cups) Saputo Lite Mozzarellissima shredded cheese
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125 mL (1/2 cup) toasted pine nuts
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1/2 fennel bulb, thinly sliced
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500 mL (2 cups) sliced tomatoes
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1/2 yellow pepper, thinly sliced
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Fresh thyme
Method:
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Preheat the oven to 225°C (450°F).
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Season the zucchini slices with salt and pepper and sauté them quickly in olive oil. Set aside.
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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.
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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.
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Bake the pizzas in the centre of the oven for 15 minutes or until the cheese is melted and golden.
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Garnish with the sliced tomatoes, a dash of salt and fresh thyme.
