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Dairy
Easy
2 Servings
Allergens 
50 Minutes
Diets
Because who doesn’t want a pretty pizza that’ll match your color scheme?
1 pound prepared pizza dough or any prepared crust
1 tablespoon Tuscanini Olive Oil
1 cup diced zucchini
1/2 cup spinach, chiffonaded
1/2 cup pesto (recipe follows)
1/2 cup mozzarella cheese
garlic confit (optional; recipe follows)
red pepper flakes (optional)
8 large cloves garlic, peeled
2/3 cup Tuscanini Extra-Virgin Olive Oil
1 teaspoon Tuscanini Fine Sea Salt
1 bunch of fresh basil (4 cups loosely packed), cleaned or bug-free
1/2 cup pine nuts or walnuts
1 clove garlic, crushed
1/4 to 1/2 cup Tuscanini Olive Oil, as needed
1/2 cup freshly grated Parmesan cheese (optional)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Prepare pizza crust as per package directions. Brush a one-inch border with olive oil.
Place broccoli florets in a medium pot with water to cover and bring to a boil for three minutes. Fill a large bowl halfway with cold water and ice. Remove broccoli after parboiling and place in ice water bowl until cool. With a slotted spoon, remove and place on a paper towel to drain. Repeat with zucchini.
Preheat oven to 425 degrees Fahrenheit. Place the crust on a pizza pan or cookie sheet lined with Gefen Parchment Paper. Spread pesto over the crust with a large spoon, then layer with broccoli, zucchini, and spinach, then sprinkle with cheese. Bake for seven minutes or until crust is starting to golden and crisp. Sprinkle with red pepper flakes, if desired.
In a small saucepan, combine garlic, oil, and salt. Bring to a simmer and cook until garlic is tender, about 15 minutes.
Set garlic aside and use as a condiment for pizza, if desired. Reserve olive oil for brushing pizza crusts for added flavor, if desired.
In a food processor, pulse basil, nuts, garlic, one-fourth cup olive oil, cheese, salt, and pepper until smooth. Add olive oil if needed to achieve a smooth consistency.
Photo by Heather Winters
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