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Zucchini & Pesto Flatbread Pizza
with Hot Honey Cauliflower
40 MIN
+$1.45/serving
4 Servings
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. A side of cauliflower steaks drizzled with homemade hot honey finishes the meal with a bit of gourmet flair.
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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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1 Piece Focaccia Bread
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1 8-Oz Can Tomato Sauce
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1 clove Garlic
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2 Zucchini
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1 head Cauliflower
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⅓ cup Basil Pesto
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2 tsps Honey
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1 oz Pickled Peppadew Peppers
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½ lb Fresh Mozzarella Cheese
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the tomato sauce
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Halve the zucchini 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
Roast the cauliflower
Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper. Gently turn to coat; arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the zucchini
Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt, pepper, and the oregano. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Turn off the heat.
4
Assemble & bake the pizza
Place the halved bread on a separate sheet pan, cut side up. Evenly top both halves with the seasoned tomato sauce, cooked zucchini, cheese (tearing into small pieces before adding), and chopped peppers. Season with salt and pepper. Bake 19 to 21 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board.
5
Finish & serve your dish
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the cauliflower to be. Remove the plastic lining between the slices of prosciutto. Evenly top the baked pizza with the pesto and prosciutto (tearing into bite-sized pieces before adding). Cut into equal-sized pieces. Serve the finished pizza with the roasted cauliflower on the side. Top the cauliflower with the hot honey. Enjoy!
1
Prepare the ingredients & season the tomato sauce
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Halve the zucchini 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
Roast the cauliflower
Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper. Gently turn to coat; arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the zucchini
Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt, pepper, and the oregano. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Turn off the heat.
4
Assemble & bake the pizza
Place the halved bread on a separate sheet pan, cut side up. Evenly top both halves with the seasoned tomato sauce, cooked zucchini, cheese (tearing into small pieces before adding), and chopped peppers. Season with salt and pepper. Bake 19 to 21 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board.
5
Finish & serve your dish
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the cauliflower to be. Remove the plastic lining between the slices of prosciutto. Evenly top the baked pizza with the pesto and prosciutto (tearing into bite-sized pieces before adding). Cut into equal-sized pieces. Serve the finished pizza with the roasted cauliflower on the side. Top the cauliflower with the hot honey. Enjoy!
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