The Crisper Whisperer: Zucchini and Pesto Pizza


I find myself suddenly a resident of London, where August means crisp 65-degree days and chilly nights instead of sticky, sandy, lingering afternoons on the Jersey shore. Because my lizard brain will forever associate a snap in the air with snappy new back-to-school clothes and the optimistic ambition of new beginnings, I've had an unusually industrious end to the summer. It's a good thing, because I'm having to relearn everything from how to tell time and temperature to what to call zucchini and eggplant at the farmers' market.

It's not exactly a hardship. Far from it. But while I'd like to think of myself as all about the shiny new adventures and total cultural immersion, I've noticed a funny countervailing trend in the dinners I've been cooking in our new kitchen. There's been a ton of pizza, two tons of pasta, and a volume of vegetables that would certainly have broken my kitchen scale if my kitchen scale had arrived yet. Ah, well. You can take the girl out of Jersey. It's a good thing a Jersey shore kitchen in August is a fine, fine place to be.

This pizza clearly originated in the mind of a Jersey girl. But now I can vouch for the fact that it tastes just as good no matter where you are—and no matter what you call a zucchini. Like many pizzas, it's a flexible recipe. Just make sure you slice the zucchini as thin as possible so it will be tender by the time the pizza is done.

Right this way for the recipe »