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Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

Skillet Zucchini Pesto Pizza

Original recipe: https://www.runningtothekitchen.com/skillet-zucchini-pesto-pizza/


For the pesto

  • 2 cups fresh basil leaves packed
  • 1/4 cup walnuts
  • 1/4 cup shelled pistachios
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons Nakano Basil and Oregano Seasoned Rice Vinegar
  • salt and pepper
  • 1/3 cup extra virgin olive oil

For the pizza

  • favorite store-bought or homemade pizza dough (low carb, normal, GF – your choice)
  • 1 tablespoon extra virgin olive oil
  • 1 cup shredded mozzarella
  • 1/2 large zucchini thinly sliced
  • 1/2 cup ricotta
  • red pepper flakes for garnish


    For the pesto

    1. Combine all ingredients except olive oil in a food processor. Process for a few seconds until finely chopped and combined.
    2. With the processor running, slowly drizzle in the olive oil. Scrape down sides as needed and continue processing until desired consistency. You can add a bit of water to thin it out if you’d like.

    For the pizza

    1. Preheat oven according to directions for pizza dough type.
    2. Place olive oil in a 12-inch cast iron skillet and turn to coat the entire surface.
    3. Place dough in the skillet and shape so that it fills the pan and goes up along the sides a bit.
    4. Spread about 1/4-1/3 cup pesto on the dough, leaving a small perimeter around the dough plain.
    5. Sprinkle the mozzarella on top of the pesto then lay the zucchini slices on top.
    6. Dollop the ricotta all over the top of the pizza and garnish with a sprinkling of red pepper flakes.
    7. Turn a burner on the stovetop to medium-high heat. Once hot, place the skillet on the burner and cook for about 3-4 minutes until the bottom sets and the oil starts to bubble up along the sides of the dough.
    8. Transfer the skillet to the preheated oven and cook for another 10-12 minutes until starting to turn golden brown on the edges and completely set in the middle.
    9. Remove from oven and let cool for a few minutes in the skillet before using a spatula to gently remove.
    10. Spoon about 2 tablespoons of the leftover pesto into a small bowl. Thin out with water or Nakano Basil and Oregano Rice Vinegar (or a combination of both) until you get a consistency that you can drizzle on top of the pizza.
    11. Drizzle pesto mixture on top of the pizza, slice and serve hot.
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