Our all-time favourite Girl Meets Farm recipes often include Molly Yeh’s healthier comfort food classics – think bagel salads and chicken shawarma – and this mouth-watering zucchini-forward pizza is no exception. Whether you’re looking for a hearty lunch or family-friendly dinner main, this pie is a slice of pizza heaven.
Make use of all that luscious basil and mint growing in your indoor herb garden by combining it with toasted pine nuts, garlic, crushed red pepper, zucchini and cheese for a meal you’ll want to eat on repeat. Find more tips and recipes with our ultimate herb guide.
Let pizza dough rise 18-24 hours at room temperature.
For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 1 ½ cups water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it has doubled in size and is bubbling.
For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don’t have a pizza stone, you can use a baking sheet.)
Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, ¼ teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, about 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
Repeat with the other half of the pizza dough and ingredients.