This pizza with zucchini has a crispy crust topped with creamy mozzarella, marinated zucchini and parmesan shaves. The dough is super easy to make from scratch and doesn't require any kneading.Recipe yield 6 small servings or 2 regular ones.
Prep Time5 minutesmins
Cook Time15 minutesmins
Proofing time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Pizza
Cuisine: Italian
Keyword: Pizza with zucchini
Servings: 6servings
Calories: 276kcal
Author: Katia
Ingredients
Pizza dough
1 ½ cup + 2 Tbsps (210 grams)all-purpose flour (leveled cups, see notes), plus more flour to sprinkle
½ tspInstant yeast (or dry Active yeast, see notes)
½ tspfine salt
¾ cup (180 grams)water, lukewarm
¾ TbspOlive oil or extra virgin olive oil
Zucchini and marinade
2(approx 18oz/500 grams)medium-sized zucchini, trimmed and finely sliced
1 ½Tbspolive oil or extra virgin olive oil
1Tbsplemon juice
1tspItalian herb seasoning
1small lemon, zest
¼tspfine salt
⅛tspground black pepper
Topping
5oz(150 grams)fresh mozzarella, cut into chunks or shredded
½tspItalian herb seasoning, to sprinkle
¼tsp (approx)fine salt, to sprinkle
½Tbspolive oil, to drizzle
freshly ground black pepper
To serve
½Tbspextra virgin olive oil, to drizzle
¼cupshaved parmesan (grated is ok too)
chili flakes (optional)
sea salt flakes (optional)
Instructions
Pizza dough
MIX IN 1 BOWL: mix flour, instant yeast, and salt until combined. Add water, olive oil, and stir with a spatula or a spoon to incorporate the dry ingredients into the liquid. Scrape the bottom of the bowl while stirring, be sure to gather all the flour.
PROOFING TIME: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for about 1 hour (even 1 ½ hour if time allows), or just until the dough has doubled in sized and looks bubbly.
PREHEAT THE OVEN: place the rack or your pizza stone close to bottom heating element, and preheat the oven to 450°F/230°C. Cut a large piece of parchment paper or grease or line with parchment paper a large baking sheet (if you don't use a pizza stone).
STRETCH THE DOUGH: scrape the edges of the bowl with a spatula and pour the dough onto the preparred parchment paper. Sprinkle some flour to reduce stickiness. Starting from the center and gently press it out with your fingers until you get approx a 9×13 inch pizza. Add extra flour during this step if needed (watch the video).
TOPPING: discard the marinade andscatter the zucchini slices all over the pizza base. Top with mozzarella, sprinkle with some salt and Italian herb seasoning, finish with freshly ground black pepper and drizzle with olive oil.
BAKE: place your baking sheet with pizza on the lower shelf – or slide the pizza onto the pizza stone if you use one – and bake for about 15minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
SERVE: drizzle again with some extra virgin olive oil, add the shaved parmesan, and a pinch of sea salt flakes and chili flakes, if you wish. Enjoy!
Zucchini and Marinade
Place all the ingredients for the marinade in a bowl, mix them well.
Finely slice the zucchini, add them to the marinade and toss until well combined. You want to cover the zucchini slices in marinade. Set aside for about 30 minutes, then discard the marinade, and add the zucchini slices to your pizza base when it's ready.
Notes
LUKEWARM WATER: the water should be mildly warm, not too cold not too hot.YEAST: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, keep in mind that Active dry yeast needs to be activated in water and let it sit until slightly foamy before adding to the flour (follow the manufacturer’s instructions). Also, you might need to extend the proofing time if needed.HOW TO MEASURE FLOUR: I use both US cups and grams. The cups of flour are leveled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. FLOUR: all-purpose flour is perfect for pizza, but you can use bread flourinstead, it’s totally fine. Whole-wheat flour instead, although healthier than white flour, makes a dense, less crusty pizza. If you wish to use it, I would advice using no more than a 1/3 of the flour. Also, keep in mind it might change the water absorption.WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve the dough consistency, just add gradually a little extra water (1 or 2 Tbsp) until the flour is incorporated.WHAT TO USE INSTEAD OF A PIZZA STONE? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat the oven. Then place your pizza and parchment paper on a pizza peel or on a large tray and, when the oven is hot and it’s time to bake, slide the pizza onto the hot reverted baking sheet. This way, taking the pizza in and out of the oven will be easier than if the baking sheet was right-side up, and at the same time the preheated baking sheet will make a crisp pizza crust. HOW LONG DOES PIZZA WITH ZUCCHINI PIZZA LAST? Once pizza is cold, place it in a large freezer bag and refrigerate for up to 2 days in the fridge. Alternately, wrap your pizza in cling film or place it in a freezer bag, make sure you squeeze the air out and freeze it up to 2 months. Defrost at room temperature. Toast your leftover pizza in the oven, enjoy.WHAT TO SERVE WITH PIZZA WITH ZUCCHINI? It's a good idea to whip up light and healthy sides to go with pizza. You might try this spicy chickpea salad to this cannellini bean salads if you want to add plant-based protein to the meal. Or you can make a quick tomato and onion salad or a tomato and cucumber salad, for a lighter side packed with vitamins and flavor.NUTRITION FACTS: please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one small serving (about 6 x 4 inches each), the final drizzle of olive oil is not included.