Zucchini, Tomato and Pesto Pizza

Not very good. The balance was totally off. I used only about 3/4 of the tomato sauce, and yet it was too much and too strong, too concentrated and too salty. The pesto (I used a commercial one) and the parmesan didn't help either. The parmesan wasn't noticeable, apart from adding more salt, so next time I would skip that. I only mixed half of the pesto through the tomato sauce and dotted the pizza with the rest. The zucchinis didn't do anything either; I wonder if using chargrilled zucchinis might change that. By the way, one zucchini was about 350-450g and more than enough - no way you'd need two zucchinis to get 250g.

The base wasn't nice either - next time I'll probably use this recipe again.

Edited 30 April 2013: We made pizza again, using the other dough, the other tomato sauce, a chargrilled zucchini, mozzarella and fresh basil, and it was a lot better! Still slightly salty - you can probably skip the salt in the tomato sauce altogether, but very nice. The zucchini was better in taste, though I'd make the strips short next time, just for ease of eating.