Zucchini Pizza
This zucchini pizza recipes makes a Roman-style white pizza topped with zucchini (or summer squash), cheese, and fresh herbs for perfect slice of late-summer pizza. Great as an appetizer or main course.
Servings: 1 pizza
Calories: 2246kcal
Ingredients
- 1 16-ounce fresh pizza dough, rested and at room temperature
- All-purpose flour, for dusting
- 3 tablespoons extra-virgin olive oil
- 1 large (or 2 small) zucchini or yellow squash, sliced thin
- 1/2 white or yellow onion, sliced thin
- 2 cups cups shredded mozzarella cheese
- 1 generous tablespoon (total) mix of grated pecorino-Romano and Parmigiano-Reggiano (Italian parmesan) cheeses, or whichever you have on hand
- 1/4 teaspoon Kosher salt (I use Diamond Crystal; Morton's is quite salty)
- 12 turns fresh-ground pepper
- 2 Sprigs fresh basil and/or mint, sliced thin
Instructions
- Preheat the oven to 400°F if using a half-sheet pan, and 500°F if using a pizza stone.
- Thinly slice the onion and zucchini or summer squash and set aside in a bowl or dish.
- Grease a half sheet pan with the olive oil. Dust the pizza dough generously with flour. You don't want any stickiness. Place the dough in the center of the baking sheet, and press and stretch the dough flat. It should pretty much fill the pan. If using a pizza stone, divide the dough in half and stretch two separate pizza rounds, using additional flour as necessary. Transfer each dough to a peel and proceed, one pizza at a time.PRO TIP: Pizza dough, like all bread doughs, will form what's called an "elephant skin" on top if exposed to the air too long. This crusty, dry dough is not good, so if you won't be using the dough right away, loosely cover it with a clean dish towel or plastic wrap.
- Sprinkle the dough all over with the mozzarella. Add the zucchini squash, onion, grated pecorino and parmesan cheeses, and season with salt and pepper.
- If using a sheet pan: Bake at 400°F for about 25 minutes on the bottom rack of the oven, until the bottom crust is golden brown, and the cheese is fully melted. If using a pizza stone: Slide the pizza onto the stone and bake until the bottom is crisp and the top is fully cooked, about 10-15 minutes (times will vary depending on the preheating of the stone, so check often).Remove the zucchini pizza from the oven. Drizzle with a little extra olive oil. Top with an additional sprinkle of pecorino-Romano or parmesan, and finish with the fresh basil and mint. Slice and serve hot.
Notes
This zucchini pizza is best right out of the oven, but will also reheat very well. To reheat, place in a 350 degree F oven for about 10 to 15 minutes, until warmed through.
Nutrition
Calories: 2246kcal | Carbohydrates: 238g | Protein: 89g | Fat: 107g | Saturated Fat: 39g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 45g | Cholesterol: 178mg | Sodium: 5302mg | Potassium: 773mg | Fiber: 10g | Sugar: 38g | Vitamin A: 1916IU | Vitamin C: 39mg | Calcium: 1186mg | Iron: 15mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
