Preheat the oven to 400F. Place five whole wheat pitas on a sheet pan.
To a blender or food processor add the basil, walnut pieces, garlic, lemon juice, Parmesan, salt and pepper. Pulse together until coarse. With the blender still running, slowly drizzle in the olive oil until all of it is combined and the pesto is smooth. Stop the blender and scrape down the sides as needed.
Heat a large skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the peppers, zucchini and salt and cook for 4-5 minutes, until starting to sweat and soften. Add the sliced cherry tomatoes and sauté another 1-2 minutes. Turn off the heat and set aside.
Assemble the pizzas: Spread 2 tablespoons pesto over each pita, leaving room at the edge for a crust. Top each pita with 1 tablespoon shredded mozzarella. Top with peppers, zucchini and tomato. Top each pita with another tablespoon of mozzarella.
Bake on the middle oven rack at 400F for 8-10 minutes, until the cheese is melted and golden and the pita is crisped like a thin crust pizza. Remove from the oven and enjoy immediately.
Notes
Pizza sauce: Feel free to use an equal amount of store-bought pesto in place of homemade pesto. This recipe also works with marinara sauce or pasta sauce.
Leftover pesto and any extra veggies can be kept refrigerated in a closed container for 3-4 days.
Make it vegan by using vegan Parmesan in the pesto and your vegan shredded cheese on the pizzas.
Make it nut-free by omitting the walnuts from the pesto or using your favorite nut-free pesto.