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
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.