Description
Pesto Zucchini and Peach Pizza with Burrata is a fresh summer pizza topped with basil pesto, fontina, manchego, zucchini ribbons, juicy peaches, creamy burrata, herbs, and a light drizzle of honey.
Ingredients
Scale
- 1/2 pound pizza dough, homemade or store-bought
- 1 cup basil pesto, homemade or store-bought
- 6 fresh sage leaves, roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon raw sesame seeds
- 1 cup shredded fontina cheese
- 1/2 cup shaved manchego cheese
- 1 medium zucchini, cut into thin ribbons
- 1 peach, thinly sliced
- 1 tablespoon extra-virgin olive oil, plus more for greasing and drizzling
- 8 ounces fresh burrata or mozzarella cheese, torn
- 2 tablespoons fresh basil leaves, for serving
- 1 tablespoon honey, for drizzling
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat the oven to 450°F. Lightly grease a large baking sheet or pizza pan with olive oil.
- Place the room-temperature pizza dough on a lightly floured surface. Push or roll it into a thin 10- to 12-inch circle, then transfer it to the prepared baking sheet.
- Spread the basil pesto evenly over the dough, leaving a narrow border around the edge. Sprinkle with the chopped sage, sesame seeds, and crushed red pepper flakes.
- Layer the shredded fontina and shaved manchego over the pesto. Arrange the zucchini ribbons and peach slices evenly on top.
- Drizzle the zucchini and peaches lightly with extra-virgin olive oil, then season with salt and black pepper.
- Tear the burrata into pieces and distribute it over the pizza.
- Bake for 10 to 15 minutes, or until the crust is golden brown, the cheese has melted, and the zucchini and peaches are lightly caramelized.
- Remove the pizza from the oven. Top with fresh basil leaves and drizzle lightly with honey.
- Allow the pizza to rest for 2 minutes, then slice into four portions and serve warm.
Notes
- Bring the pizza dough to room temperature before shaping so it stretches easily and bakes evenly.
- Use ripe but firm peaches to prevent excess moisture from making the crust soggy.
- Slice the zucchini into thin ribbons with a vegetable peeler or mandoline for quick, even cooking.
- Drain very moist burrata before adding it to the pizza.
- Fresh mozzarella, ricotta, or goat cheese can replace the burrata.
- Nectarines or fresh figs may be substituted for the peach.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or skillet to restore the crisp crust.
- Nutritional values are estimates and may vary depending on the pizza dough, pesto, cheese, oil, and honey used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 pizza
- Calories: 617
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 68 mg