Pesto Pizza With Zucchini & Goat’s Cheese


Pictured just before baking.

The other evening, with one of my daughters at camp and the other on a date, I was at a bit of a loss as to what to make for dinner. I’m used to cooking for a family and the girls often have friends who join us for meals.

I decided on a quick and easy pizza, inventing what may have been the best pizza I’ve ever eaten. Maybe I was just extra hungry… because I can assure you that for every success I’ve had in the kitchen, I’ve had at least two flops. Still I’m sharing the recipe… because it was truly delicious and because I’m certain this will become a favorite at our house!

I cheated when making this… I didn’t make the crust. Instead, I pulled one from my freezer and made it from there.


  • One pizza crust (make your own or buy something that’s made with quality ingredients)
  • 1 large zucchini, cut lengthwise
  • 3 tbsp pesto
  • 1 medium red onion, chopped
  • 75 g goat’s cheese
  • 1/2-1 tsp chilli flakes (I like a little more ‘kick’ than many and used a generous tsp)
  • Fresh basil leaves (8-10) for tearing and sprinkling on top


  1. Fire up your oven to 425 degrees
  2. Put your pizza crust on a tray and spread the pesto over it
  3. In a skillet, saute the onion for 3-4 minutes; then add zucchini lengths and saute for another 3-4 minutes, turning once. Add chilli flakes and mix through
  4. Top pizza with onion, zucchini and chilli flakes
  5. Add the goat’s cheese, broken into small chunks
  6. Sprinkle with torn fresh basil leaves
  7. Place pizza in the oven for 10-13 minutes

Enjoy with a glass of wine and perhaps a salad. This pizza, cut into wedges or small squares, would also make a fantastic appetizer.


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