Zucchini pizza, tomatoes and pistachio pesto

Summer is the perfect time to expand your pizza experience. This zucchini pistachio pesto pizza takes fresh to the next level. Adding both sun dried and fresh picked tomatoes brings the sweet savory to the dish that you just can’t beat. 

Ingredients

330gr of flour

170 ml of water

2 g dry yeast

8 grams of salt

½ CuteSolar zucchini

4 cherry tomatoes

1 tablespoon of pistachios

Extra virgin olive oil

1 teaspoon maldon smoked salt

For the pistachio pesto:

90gr of basil

50gr of parmesan

50gr of pistachios

¼ garlic clove

125gr of olive oil

salt and pepper

Instructions

You knead well, leave it to ferment in the fridge for 24 hours and then take it out and let it double the volume in a warm place.

Crush all the ingredients of the pistachio pesto and reserve.

All that remains is to stretch, leaving a thicker border with the help of flour and top with the zucchini, the tomatoes, the pistachio pesto and the cheese.

Bake on full power for 8 – 10 minutes. You have to control it because with ovens you never know.

Finish if you like with a drizzle of extra virgin olive oil.