Pesto and feta pizza topped with whisper-thin zucchini slices is bright, savory, and quick to assemble. It’s an easy weeknight dinner that feels a little festive—perfect when you want something simple but full of flavor.
Why we love this recipe
This pizza is a favorite because it balances fresh, herb-forward pesto with salty feta and intensely savory oil-cured olives. Thin zucchini slices cook quickly in a hot oven, adding summer freshness without weighing the pie down. If you start with ready-made dough, the whole pizza comes together in about 30 minutes, making it a reliable option for busy evenings or a relaxed weekend meal.
What you’ll need
Below are the main ingredients and a few helpful tools that make assembling and baking this pizza straightforward.
- Pesto: This doubles as the pizza “sauce” and a light coating for the zucchini. Use store-bought, your favorite homemade pesto, or prepare one in advance.
- Zucchini: Paper-thin slices are best so they cook quickly and layer nicely without adding bulk. A mandoline makes this fast; a very sharp knife works too.
- Feta: Crumbled feta adds tang and richness. Any variety you enjoy will work—firmer cow’s milk feta is a good choice if you prefer less brine.
- Oil-cured black olives: These have a deep, savory flavor that pairs beautifully with pesto and feta. If you don’t have oil-cured olives, use another flavorful, pitted variety.
- Pizza dough: One ball of dough stretched to about 14–16 inches makes a thin-crust pie. Use a store-bought ball, dough from a local pizzeria, or your favorite homemade crust.
How to make it
The method is straightforward: spread pesto, top with pesto-coated zucchini, sprinkle on feta and olives, and bake in a very hot oven until the crust is cooked and the zucchini is tender.
- Preheat the oven to 500°F (or as hot as your oven safely allows) with a pizza stone on the center rack if you have one. If you don’t have a stone, a rimless baking sheet or pizza pan works fine.
- Lightly oil and dust your pizza peel or pan with cornmeal so the dough doesn’t stick.
- Thinly slice the zucchini (mandoline or sharp knife). Toss the slices with about half the pesto so each piece is lightly coated.
- Stretch or roll the dough to a 14–16-inch circle and spread the remaining pesto evenly over the surface.
- Arrange the zucchini slices on the pesto, overlapping slightly. Scatter crumbled feta and the pitted oil-cured black olives across the top.
- Bake directly on the pizza stone or on the prepared pan until the crust is golden and cooked through and the zucchini is tender, about 8–12 minutes depending on oven temperature and slice thickness.
- Remove from the oven, slice, and serve warm.
Expert tips and FAQs
No problem. Use a pizza pan or place a rimless baking sheet directly on the oven rack. Preheat the sheet in the oven if possible so it retains more heat. You can also make a sheet-pan pizza with a thicker crust if you prefer softer rather than ultra-crisp results.
You can make the pesto ahead—store it in the fridge up to a week or freeze for longer storage. Assemble and bake the pizza just before serving for the best texture. Leftovers keep in the refrigerator for up to a week; reheat in a toaster oven or a 300°F oven to refresh the crust, or enjoy cold.
More favorite pizza recipes
- Prosciutto and arugula with balsamic drizzle
- Spring vegetable pizza with asparagus and mushrooms
- Naan pizza Margherita or with broccoli and ricotta
Got too much zucchini?
Zucchini is versatile. Use extra in salads, fritters, or sautés, or thread slices onto kebabs. Roasting or grilling also concentrates the flavor and makes a great side for this pizza.
Pesto and Feta Pizza with Zucchini
Pesto and feta pizza with whisper-thin slices of zucchini is savory, bright, and quick to make. It serves 4.
Prep: 15 mins · Cook: 10 mins · Total: 25 mins · Servings: 4
Ingredients
- 1 tablespoon cornmeal
- 1 ball pizza dough (homemade or purchased)
- 1 cup (about 250 g) pesto, divided
- 1 medium zucchini, very thinly sliced
- 4 ounces (113 g) feta cheese, crumbled
- About 20 oil-cured black olives, pitted
Instructions
- Preheat the oven to 500°F with a pizza stone on the center rack if available. Brush a pizza pan or baking sheet with olive oil and sprinkle with cornmeal.
- Stretch or roll the dough to fit the pan.
- Slice the zucchini very thin and toss the slices with half the pesto.
- Spread the remaining pesto evenly over the dough. Arrange the zucchini slices across the surface.
- Scatter crumbled feta and the olives on top.
- Bake on the stone or pan until the crust is cooked through and zucchini is tender, about 8–12 minutes.
- Slice and serve immediately.
Notes
- Use a good-quality pesto—store-bought or homemade both work. Pesto doubles as the pizza sauce and the zucchini dressing.
- Choose a feta you enjoy; texture and saltiness vary between types.
- If you don’t have oil-cured olives, substitute another savory pitted olive.
- For a sheet-pan pizza with a thicker crust, use a larger ball of dough (about 625 g). For a thin-crust pizza on a stone, use about half that amount.
- Pesto keeps refrigerated for up to a week or frozen for longer. Assemble and bake the pizza right before serving for best texture. Leftovers reheat best in a low oven or toaster oven.
Nutrition (approx.)
Calories: 464 kcal · Carbohydrates: 37.4 g · Protein: 11.6 g · Fat: 29.7 g · Fiber: 5.5 g
Nutrition information is an estimate and should be used as a guideline only.