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Picture this: you’re enjoying a homemade pizza covered in herby-fresh summer pesto and a warming garlic oil.

Even if you’re enjoying this recipe outside of the summer months–it’s guaranteed to transport you back to that place. A few tips for perfecting your pizza: use store-bought dough–and make extra pesto. If you don’t use all of it, you can dip the crusts right into it.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 5 min

Prep Time: 45 min

Cook Time: 20 min

Serves: 4


Garlic Oil

  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, finely grated


  • 1 cup basil leaves, packed
  • ½ cup sliced almonds, lightly toasted
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, peeled and crushed
  • 1 tsp kosher salt
  • Freshly ground black pepper, to taste
  • ½ cup extra-virgin olive oil


  • 3 medium zucchini, each about 6 oz (170 g), divided
  • 1 pkg (1 lb / 454 g) store-bought pizza dough, preferably at room temperature
  • ¼ tsp kosher salt
  • Freshly ground black pepper, to taste
  • 1 pkg (8.82 oz / 250 g) burrata cheese
  • Fresh basil leaves, for serving
  1. For the garlic oil, whisk together oil with garlic in a small bowl to combine. Set aside.
  2. For the pesto, add basil, almonds, cheese, lemon juice, garlic, and salt to the bowl of a food processor. Season with fresh pepper. Pulse until finely chopped, scraping down sides if needed. With the motor running, slowly stream in oil. Continue pulsing until pesto is fully emulsified. Set aside.
  3. Arrange rack in center of oven. Preheat to 475°F.
  4. For the pizza, slice 2 zucchinis into rounds, 1/8-inch in thickness. Shave remaining zucchini lengthwise with a vegetable peeler to make ribbons. Set aside.
  5. Set a 13 x 18-inch non-stick rimmed baking sheet in the center rack of preheated oven. Bake until hot, about 10 minutes.
  6. Meanwhile, transfer pizza dough to a well-floured surface. Gently stretch and roll out dough into a rectangle, about 13 x 18-inches in size (this may take time as dough will be springy).
  7. Remove hot baking sheet from oven, then lightly dust with flour. Place dough on baking sheet, filling as closely to the edges of the pan. Working quickly, drizzle over half of garlic oil, brushing to fully cover. Top with zucchini rounds in an even layer. Drizzle over remaining oil, gently brushing to coat zucchini. Season with salt and fresh pepper.
  8. Bake in center of oven until edges are deeply golden and bottom is crisp underneath, 20 to 25 minutes.
  9. Drop tablespoonfuls of pesto overtop of pizza, smearing to lightly spread (reserve additional pesto for another use). Tear burrata into bite-sized pieces, then arrange overtop. Season with fresh pepper. Top with zucchini ribbons and basil leaves. Serve immediately.
Summery Zucchini Pizza with Burrata by Casa de Suna
Summery Zucchini Pizza with Burrata by Casa de Suna

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