Zucchini Pesto Pizza

Remember how I'm temporarily living in an apartment with a closet-sized kitchen without several essential cooking appliances?

Well, last weekend I have this delicious pizza idea. So I chop up the toppings, mix up the dough, pour the dough onto the counter...and have a heartbreaking realization.

My rolling pin is roughly 1200 miles away in the drawer in my kitchen...

my dear, dear kitchen that I didn't know how much I loved until I moved.

So what do you do without a rolling pin?

You use your hands.

Yes, I painstakingly used my palms and fingers to "roll out" (squish out) the pizza dough.

But trust me, friends.

It was worth every single squish.

It's worth it for the basil-y garlic-y pesto, tender veggies, fresh mozzarella, and crispy whole-wheat crust.

You have to try it.

(This is one of those recipes where you don't have to measure the toppings exactly. Use however much you want!)

Zucchini Pesto Pizza

8 servings

1 recipe whole-wheat pizza dough (I love this one)

6-8 oz basil pesto

1-2 cups fresh, roughly-chopped spinach

1 small zucchini, thinly sliced

1 large tomato, thinly sliced

1 cup sliced mushrooms

1/2 cup sundried tomatoes

8 oz buffalo mozzarella, sliced

grated parmesan cheese, for sprinkling

Roll (or squish) out pizza dough, bake at 450 degrees for 3-4 minutes, then slather on the pesto and layer the rest of the toppings, sprinkling parmesan cheese on top. Bake for another 8-10 minutes.