Zucchini & Pesto Focaccia Pizza with Hot Honey Cauliflower

Zucchini & Pesto Focaccia Pizza

with Hot Honey Cauliflower

40 MIN
4 Servings
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Vegetarian
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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. A side of cauliflower steaks drizzled with homemade hot honey finishes the meal with a bit of gourmet flair.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Zucchini & Pesto Focaccia Pizza with Hot Honey Cauliflower
Title
time-saving
tips & techniques
Focaccia Bread
Tomato Sauce
How To: Peel Garlic
Garlic
Zucchini
Cauliflower
Honey
Fresh Mozzarella
Red Pepper Flakes
How To: Hold a Chef's Knife
Oregano
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & season the tomato sauce:
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, finely grate into a paste (or use the small side of a box grater). Place in a medium bowl; add the tomato sauce. Season with salt and pepper; stir to combine. 

Roast the cauliflower:
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.

Cook the zucchini:
3 Cook the zucchini:

While the cauliflower roasts, 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.

Assemble & bake the pizza:
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.

Finish & serve your dish:
5 Finish & serve your dish:

While the pizza bakes, 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. Evenly top the baked pizza with the pesto, then cut into equal-sized pieces. Serve the finished pizza with the roasted cauliflower on the side. Top the cauliflower with the hot honey Enjoy! 

Tips from Home Chefs

Zucchini & Pesto Focaccia Pizza

Prepare the ingredients & season the tomato sauce:
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, finely grate into a paste (or use the small side of a box grater). 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.

Roast the cauliflower:
Cook the zucchini:
3 Cook the zucchini:

While the cauliflower roasts, 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.

Assemble & bake the pizza:
Finish & serve your dish:
5 Finish & serve your dish:

While the pizza bakes, 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. Evenly top the baked pizza with the pesto, then 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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