Adapted from:

For the arugula pesto:

For the pizza:

  • 1 pre-made pizza crust (homemade, or try this or this)
  • 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced
  • 1-2 medium pattypan squash, very thinly sliced
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • Torn fresh basil, for topping
  • Kosher salt and freshly ground pepper


  1. Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 450 degrees F. Once hot, pre-bake your crust for about 10 minutes or until just lightly golden – set aside while you make the toppings.
  2. Make the pesto: Lightly toast the hazelnuts/walnuts/seeds in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth. With the motor running, slowly pour in the olive oil and process until combined. Add the parmesan and pulse just to combine; add up to 2 tablespoons water to loosen, if needed. Season with salt and pepper.
  3. Assemble the pizza: Keep the pre-baked crust on the baking sheet/pizza stone. Spread with the pesto and top with the mozzarella. Arrange the squash in overlapping rows on top. Sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot oven and bake until the cheese is melted and the crust is golden brown, about 10 to 12 minutes. Remove from the oven and top with basil; season with salt and pepper.

Cook’s Note

You can make the pesto up to 1 week ahead; cover and refrigerate. You can bake the crust up to 8 hours ahead: Let it cool, then loosely wrap the whole baking sheet in plastic.