Half Baked Harvest · by Tieghan Gerard★ 4.8 (35)
Pesto Zucchini and Peach Pizza with Burrata
NUTRITION · PER SERVING25M COOK
CAL 41%·PRO 59%
CARBS 54G27% OF CAL
3G FIBER40G OTHER11G TOTAL SUGAR
FAT 55G60% OF CAL
21G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer pizza topped with burrata, fresh basil, zucchini, peaches, and herbs with a hint of heat from red pepper flakes. Fresh and bright, ideal for warm-weather dinners.
mainitalianpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound pizza dough (homemade or store-bought)
- 1 cup basil pesto, homemade or store-bought
- 6 fresh sage leaves, roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon raw sesame seeds
- 1 cup shredded fontina cheese
- 1/2 cup shaved manchego cheese
- 1 medium-sized zucchini cut into ribbons
- 1 peach, thinly sliced
- extra virgin oil, for drizzling
- 8 ounces fresh burrata or mozzarella cheese, torn
- honey, for drizzling
At a glance
PER SERVING · TIME 25M
CAL 41%·PRO 59%
CARBS 54G27% OF CAL
3G FIBER40G OTHER11G TOTAL SUGAR
FAT 55G60% OF CAL
21G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1244mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 441mg
- Calcium
- 584mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.