Zucchini & Pesto Focaccia Pizza

with Hot Honey Cauliflower

40 MIN

4 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 basil pesto and pickled peppers bring bright, punchy flavor in every bite.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Piece Focaccia Bread
1 8-Oz Can Tomato Sauce
1 clove Garlic
2 Zucchini
1 head White, Multicolored, Or Romanesco Cauliflower
⅓ cup Basil Pesto
1 oz Sweet Piquante Peppers
½ lb Fresh Mozzarella Cheese
½ cup Part-Skim Ricotta Cheese
3 tsps Honey
¼ tsp Crushed Red Pepper Flakes
1 tsp Whole Dried Oregano

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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

Carefully 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. In a separate bowl, combine the pesto and ricotta. Evenly top the baked pizza with the creamy 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!