Pesto and Zucchini Pizza

This Dairy-Free Greek Pizza features a vibrant pesto base paired with fresh zucchini and herbs, offering a delightful twist on traditional pizza. It's a light yet satisfying meal that combines the flavors of the Mediterranean in every bite.

Ingredients

• Pizza dough - 200 grams
• Fresh basil pesto - 75 grams
• Zucchini - 1 medium, thinly sliced
• Cherry tomatoes - 100 grams, halved
• Red onion - 1 small, thinly sliced
• Kalamata olives - 50 grams, pitted and sliced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Oregano - 1 teaspoon

Steps

1. Preheat your oven to 220°C (428°F).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Transfer the rolled dough to a baking sheet lined with parchment paper.
4. Spread the fresh basil pesto evenly over the pizza base.
5. Arrange the thinly sliced zucchini, cherry tomatoes, red onion, and Kalamata olives on top of the pesto.
6. Drizzle the olive oil over the toppings and season with salt, black pepper, and oregano.
7. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the vegetables are tender.
8. Remove from the oven, let it cool slightly, slice, and serve warm.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables and basil pesto.
• Good source of healthy fats from olive oil and olives.

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