Arugula Pesto Pizza with Zucchini

Ingredients

• 1/4 cup hazelnuts
• 3 cups baby arugula
• 1 cup fresh parsley
• 1 clove garlic
• 1 tablespoon capers, drained
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated parmesan cheese
• Kosher salt and freshly ground pepper
• 1 Prebaked Pizza Crust, recipe follows
• 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced
• 1 medium zucchini, 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
• 4 cups bread flour, plus more for dusting
• 2 teaspoons kosher salt
• 1 teaspoon rapid-rise instant yeast
• 1/2 cup extra-virgin olive oil, plus more for the bowl

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