I have been meaning to share this recipe for a while… because it was just. that. good. Enjoy!
¼ cup pesto at room temp.
¼ cup red wine vinegar
zest of one lemon
salt & pepper
1 zucchini, sliced
Boursin Light Garlic & Herbs cheese spread
1 large precooked pizza crust (I used whole wheat pizza dough from the pizza place on my block)
1 yellow squash, shaved with peeler
12 asparagus spears, shaved with peeler
bag of frisee salad
8 chives, cut into 1in pieces
To make vinaigrette, whisk together pesto and red wine vinegar and add in lemon zest. Preheat oven to 500 degrees.
Mix chopped mushrooms in a few tbsps of EVOO and salt/pepper. Separately toss zucchini in a few tbsps of EVOO and salt. Spread mushrooms and zucchini on baking sheet, and roast. Bake zucchini 10 min and mushrooms 15 min, flipping occasionally. Remove from oven and set aside.
Spread cheese on crust. Top with mushrooms and zucchini. Bake at 450 degrees for about 8 minutes or until crust is golden.
Meanwhile, toss squash, asparagus, greens and chives in the vinaigrette.
Remove pizza from oven, top with salad mixture, and serve.
–Recipe courtesy of Glamour magazine–