Summer Bounty Pesto Zucchini Flatbread
If your garden is like so many others, this time of year means an overabundance of produce like zucchini. Grab some frozen pizza dough and fresh summer pesto, and find yourself making your way through that bushel of zucchini in no time. You may even start asking your neighbors for more just to make this flatbread over and over!
Servings Prep Time
6people 10minutes
Cook Time
12-15minutes
Servings Prep Time
6people 10minutes
Cook Time
12-15minutes
Ingredients
Instructions
  1. Remove the pizza dough from the freezer and allow to defrost. Preheat oven to 425 degrees. Spray large cookie sheet with cooking spray. Roll dough out onto sheet.
  2. Mix together the ricotta, pesto and olive oil.
  3. Spread ricotta mixture evenly across pizza dough.
  4. Slice zucchini to 14 – 1/2″ slices. Layer them across the top of the ricotta mixture.
  5. Drizzle with additional extra virgin olive oil. Sprinkle feta cheese over the top of the zucchini slices.
  6. Bake at 425 degrees for 12-15 minutes, or until edges have browned. Cool on a wire rack for 5 minutes prior to slicing.
  7. Slice, serve, and enjoy the flavors of summer!
Recipe Notes

Does this recipe look familiar? If you have been here recently, that’s because my obsession this summer with tomatoes had me thinking of all of the ways to use other summer produce. I made a flavor-bomb of a tomato flatbread that was so good, I knew I couldn’t stop there.

When the zucchini started showing up at the farmers market in larger and larger forms, I knew it was time to get those beauties into things like zucchini breads, stuff them with meaty goodness, or even make them into savory zucchini cakes.

Monster Zucchini
I told you these things were taking over!  But I also knew the zucchini would be a perfect pairing for summer pesto. And boy was I right.

Now I need to get more of these summer gems before they’re all gone!

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