Spiralized Zucchini Pesto Pizza

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1 – 12” thin pre-made pizza crust (Boboli or your favorite)
¼ C Kings Basil Pesto
8-10 oz Zucchini and Yellow Squash Noodles, or as desired
1/3 C halved grape tomatoes
3-4 oz fresh mozzarella, drained and diced into ½” cubes
¼ C shaved parmesan cheese 
Fresh basil leaves, roughly torn

  1. Pre-heat oven to 450F. Line a cookie sheet with parchment paper.Place the pizza crust onto the parchment lined pan and spread pesto sauce over the crust evenly coat.  Top the pesto with the zucchini and yellow squash noodles, using enough to evenly and generously cover the surface of the crust (noodles will cook down in the oven).
  2. Scatter the halved grape tomatoes, mozzarella cheese and parmesan evenly over the pizza.
  3. Bake for 10-15 minutes, until the cheese is melted and golden brown in spots (the zucchini and yellow squash noodles should be cooked down and also beginning to brown). Remove the pizza from the oven and top with the torn basil.  Serve immediately.