I have promised you all some great posts about France. They are coming, don't worry! Fox is still switching over time zones (there is a 7-hour difference), so I am spending a lot of time at our hotel currently while he is sleeping. Consequently, we haven't been out to see very much yet, so you get one more recipe for now. This one is a real winner! Seriously.
And the photos that Adam took are gorgeous!
When I did my study abroad in London, I was trying to eat relatively cheaply, and ended up buy a lot of pesto to eat on rice, bread, chicken and pasta. A very healthy combo of things, I know... At any rate, pesto became one of my very favorite foods, and I still love making it/buying it a few times every year. This pizza definitely highlights the pesto, while keeping it from overpowering the other flavors. It is a delicious vegetarian pizza! Flavorful, and relatively healthy.
1 pizza crust
1/4 cup pesto (homemade or store bought)
1/2 summer squash, sliced into wheels
1/2 zucchini, sliced into wheels
1 1/2 - 2 cups mozzarella cheese, shredded
salt and pepper to taste
Roll out the dough on a silicone baking mat or parchment paper that has been lightly dusted with cornmeal. Spread a semi-thick layer of pesto on the pizza crust. Sprinkle shredded cheese liberally over pesto and place squash and zucchini on top of the cheese. Sprinkle salt and pepper over the squash, if you like. Bake at 450°F for 8-10 minutes, or until the crust is gold brown. Happy Cooking!