Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde.
Because Wednesdays are better with cheesy pizza…more specifically, this burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza. <– truth.
I know that this title is kind of a mouthful, but I wanted to get it all in there! This is one cheese filled, veggie filled, pizza and I love it!
I cannot deny that my mind has turned to all things SUMMER. With Memorial Day now behind us, and the sun still shining until at least 8PM, I am in all-summer go mode. I know we still have until June 20th for the season to officially arrive, but guys, I am so ready, and I’m betting that you are too! Or at least I’m hoping so. I’m counting on you guys to be down with my summer inspired eats!
Speaking of summer…little sister, Asher, gets out of school on Friday! Do you guys remember that feeling of school’s out for summer? I can literally still feel it, it was probably one of my favorite, most anticipated feelings, EVER.
I wasn’t really a school loving kid…
Anyway! Pizza talk!
Over the weekend I went for a quick little bike ride with Asher. She is dead set on me taking her to Italy for a summer trip, and I’ve got to say, the girl is starting to convince me that I somehow need to make it happen. First of all, I think it’s the cutest thing that my eight year old sister wants to go to Italy with me, although she did just watch Mary-Kate and Ashley’s movie, When in Rome, so that could have a little something to do with it.
She’s promised me that if we go she will try anything at least once…new cheeses, different pizzas and pastas, and frittatas! She especially wants to see Rome. Yes, the Colosseum, all the ruins, and the Vatican City (she did an extra credit report on it…did you know it is the smallest country in the world – only 2 miles wide). She also wants to go to Milan (she is very much the fashion queen), visit the sea, and eat lots of Nutella and pasta…maybe not in that order.
How can I turn her down?
I mean, it is in Europe, but it’s not like she’s twisting my arm to go. I’ve always wanted to visit…hello to all the fresh burrata and stone fired pizzas. BUT…it’s just a crazy busy summer, and planning a trip to Italy is kind of a big undertaking.
Any suggestions for me? If we do go, where must we visit? Where must we stay? Where must we eat?
Let me know!! Dying to hear your thoughts guys!!
OKOK. Double anyway? <–got so off track there.
While we contemplate this Italy trip, I think we should eat pizza. You know, to prepare! Duh.
Ok, but in all seriousness, this is kind of my first summery pizza of the season. Fresh heirloom cherry tomatoes, garden zucchini, late spring artichokes, and tons of homemade basil pesto. Nothing too fancy, but yet so delicious.
I had a ton of pesto leftover from these antipasto skewers, so I used it as the base for my pizza. I then topped it with a generous amount of provolone and mozzarella cheese. I loved the combo of sharp provolone and melty mozzarella. It was the perfect cheesy balance. For the veggies, I added zucchini ribbons and marinated artichokes. The zucchini ribbons cook up quickly and get a nice char on them, and the marinated artichokes crisp up on the tops just slightly, which I love.
Tip: when buying jarred artichokes, always go for the marinated ones. They are not rubbery like canned artichokes and are packed with flavor.
For the tomatoes, I tossed them with olive oil, a little garlic, thyme, salt and pepper, then I spooned them over top of the pizza. I added them to the very top so that they can burst in the oven. They are SO good that way, trust me!
Finish the pizza off simply, by adding a little fresh basil…and DONE. Could not be easier.
I can totally see myself making this pizza all throughout the summer. It’s healthy, colorful, fast, and just really, really good! I love the combo of burst tomatoes with lightly charred zucchini…and of course the provolone and mozzarella are pretty yummy too. Each bite is filled with goodness, which is how all pizza recipes should be.
The real question…would the Italians approve of my pizza? Hmmmm, thinking I’ll need to take that question on to Italy. You know, for research purposes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
And just like that, Wednesday night is looking so damn good. Che figata!
What a wonderful recipe, very Informative article, Amazing article.
Thank you so much!
I made this recipe last night and loved it, but felt that the basil pesto (the homemade recipe) was a bit overpowering. I left the cheese off though, so that could have offset it. I did 450 for 15 minutes and it cooked PERFECT. I actually ate it cold the next day and found it tastier than when it initially came out of the oven- thank you!
Hi Brittany! I am so glad you enjoyed this recipe! Thank you!
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