Zucchini Focaccia Pizza with Pesto & Tomato Sauce
Family Friendly

Zucchini Focaccia Pizza

with Pesto & Tomato Sauce

40 MIN
3 Servings
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    From the Test Kitchen

    To create this crowd-pleaser, you’ll bake chewy focaccia bread under layers of aromatic tomato sauce, melty mozzarella, and tender zucchini. Spoonfuls of our basil pesto and pickled peppers bring bright, punchy flavor in every bite.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Zucchini Focaccia Pizza with Pesto & Tomato Sauce
    Title
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 1 clove Garlic
    • 1 Zucchini
    • ⅓ cup Basil Pesto
    • 1 oz Pickled Peppadew Peppers
    • 4 oz Fresh Mozzarella Cheese
    • 1 tsp Whole Dried Oregano
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Halve the bread. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add the tomato sauce. Season with salt and pepper; stir to combine.

    Assemble & bake the pizza
    2 Assemble & bake the pizza

    Place the halved bread on a sheet pan, cut side up. Evenly top both halves with the seasoned tomato sauce, sliced zucchini, cheese (tearing into small pieces before adding), oregano, and chopped peppers. Season with salt and pepper. Bake 19 to 21 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Finish & serve your dish
    3 Finish & serve your dish

    Evenly top the baked pizza with the pesto. Transfer to a cutting board. Cut into equal-sized pieces. Enjoy!

    Tips from Home Chefs

    Zucchini Focaccia Pizza

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Halve the bread. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add the tomato sauce. Season with salt and pepper; stir to combine.

    2 Assemble & bake the pizza

    Place the halved bread on a sheet pan, cut side up. Evenly top both halves with the seasoned tomato sauce, sliced zucchini, cheese (tearing into small pieces before adding), oregano, and chopped peppers. Season with salt and pepper. Bake 19 to 21 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Assemble & bake the pizza
    Finish & serve your dish
    3 Finish & serve your dish

    Evenly top the baked pizza with the pesto. Transfer to a cutting board. Cut into equal-sized pieces. Enjoy!

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