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Summer Vegetable Skillet Pizza

Heather Tullos
  • 137 minutes
  • Serves 2

INGREDIENTS

For the Crust:

1 1/2 cups

warm water (check your yeast package for exact temperature recommendations)

2 tbsp

molasses

4 1/2 tsp

active dry yeast (2 (¼ ounce) packets)

3 1/2 cups

all purpose flour (plus more for your work space)

2 tsp

salt

1 tbsp

olive oil

For the Pesto:

1/3 cup

shelled pistachios

2 cups

fresh basil leaves

2 cloves

garlic

1/4 cup

grated Parmesan cheese

1/4 cup

olive oil (or enough to help the pesto move in the food processor)

salt & pepper

For the Pizza:

1

large heirloom tomato, cut into thin slices

8 oz

whole milk mozzarella

1/2 cup

zucchini, thinly sliced

1/2 cup

red onion, thinly sliced

1/2 cup

bell peppers, thinly sliced

1/2 cup

yellow tomatoes, thinly sliced