Trader Joe’s Pizza Dough

1 Cup Pine Nuts

6 Cloves Garlic

1 Cup Fresh Basil, + More for Serving

1 Cup Fresh Mint

1/2 Teaspoon Crushed Red Pepper

2 Lemons, Halved

Kosher Salt & Freshly Ground Black Pepper

1 Cup Shredded Parmesan, + More for Serving

1/2 Cup Olive Oil

All-Purpose Flour, for Dusting

1/2 Lb Fresh Mozzarella, Torn

2-3 Large Zucchini, Cut in to 1/8-inch thick slices

Preheat oven to 425.

I like to keep things simple with this recipe and use Trader Joe’s remade pizza dough. But, if you want to make your own, all you’ll need is 3-1/4 cups all purpose flower, 2 teaspoons fine sea salt, 1/4 teaspoon active dry yeast. To make the dough, mix together the flour, salt and yeast in a bowl, then stir in 1.5 cups water until combined. Cover with plastic wrap and allow to rest for 18 to 24 hours at room temperature until it's doubled in sized and bubbling.

For the pizza toppings: Preheat grill or oven with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)

Combine pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.

On a floured surface, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. 

Grill zucchini and remaining lemon on the grates until charred. Add half the zucchini to the pizza and slide it onto the pizza stone. Cook until the bottom is browned and cheese is melty, 6 to 9 minutes. To serve, squeeze the charred lemon over the pizza, add more Parmesan and basil and serve.