Arugula Pesto Pizza With Zucchini Recipes

GRILLED ZUCCHINI & PESTO PIZZA

Grilled Zucchini & Pesto Pizza image

In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 naan flatbreads
1/2 cup prepared pesto
2 cups shredded part-skim mozzarella cheese
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/4 pound thinly sliced hard salami, chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup grated Romano cheese

Steps:

Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.

Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

ARUGULA PIZZA

Arugula Pizza image

This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 16 pieces.

Number Of Ingredients 6

Ingredients

1/2 cup pizza sauce
1 prebaked 12-inch pizza crust (14 ounces)
1 cup shaved Parmesan cheese
3 ounces thinly sliced prosciutto
2 cups fresh arugula
Additional fresh arugula, optional

Steps:

Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

PESTO PIZZA

Pesto Pizza image

Skip the pizza sauce and instead use pesto as the base for this French bread pizza. Top with capicola, mozzarella and Parmesan and simply broil until the bread is toasted and the cheese is melted. A quick finish of fresh basil and you have pesto pizza in no time!

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 loaf French bread, split lengthwise
1 cup prepared pesto
1/2 pound sliced capicola
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Chopped fresh basil, for garnish

Steps:

Preheat the broiler. Brush the cut sides of the bread with the pesto. Divide the capicola, mozzarella and Parmesan among the pesto-topped bread.
Place the assembled bread halves on a baking sheet, then broil until the cheese melts. Top with the basil and serve.

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