Zucchini & Pesto Focaccia Pizza with Mozzarella
Easy Prep & Cleanup

Zucchini & Pesto Focaccia Pizza

with Mozzarella

40 MIN
3 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    ingredients
    Zucchini & Pesto Focaccia Pizza with Mozzarella
    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
    • 1 tsp Whole Dried Oregano
    • 4 oz Fresh Mozzarella Cheese
    time-saving
    tips & techniques
    Prepare the ingredients & season the tomato sauce
    1 Prepare the ingredients & season the tomato sauce

    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

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Prepare the ingredients & season the tomato sauce
    1 Prepare the ingredients & season the tomato sauce

    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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