You will fall in love with this charming homemade Italian zucchini pizza recipe. This recipe exemplifies the art that is Italian cooking: using few, but quality, ingredients. The pizza itself is topped with nothing more than slices of fresh zucchini and rich olive oil.
Summer is the perfect time to try this simple recipe since zucchini will be fresh and in abundance. To truly experience the authenticity of the recipe, you might also want to make the pizza dough yourself. But don’t worry, you won’t lose any flavor by using pre-made dough purchased from a bakery.
Makes 1 medium-sized thin-crust pizza. Perfect for one (or two if you’re willing to share)
- 1 cup of flour
- 1/2 cup of olive oil
- 1/2 tsp of salt
- 1 tsp of yeast
- 1/2 cup of water
- 1/2 medium-sized green zucchini
- 1/2 medium-sized yellow zucchini
- A few sprigs of rosemary
- Salt and pepper to taste
How to Make the Pizza Dough
- In a medium-sized bowl, mix the flour, 1/4 cup of olive oil and salt. Add the yeast to the water and stir until dissolved. Add the water to the other ingredients and mix well until a ball begins to form. You may need to add a little more flour or water to get the consistency balanced enough to lift the dough.
- Once you’re able to, lift the ball out, and place it in a separate bowl that has been lightly coated with olive oil. Cover the bowl with a dry cloth and store in the oven (turned off) for one hour.
How to Make the Pizza
- Using a little of the remaining olive oil, sprinkle the bottom of a pizza pan. Spread the oil until the pan is well coated.
- With floured fingers, lift the dough out of the bowl and flatten it into a disc between your hands. Make the disc as wide as possible. Don’t fret if it tears, you can easily fix it when you’re spreading it onto the pan.
- Then, place the dough onto the oiled pizza pan. Using the tips of your fingers, spread the dough to the edges of the pan. If the oil causes the dough to slide, or if it prevents the dough from sticking, sprinkle both the pan and the pizza with flour to gain some traction.
- Slice the zucchini into 1/4 inch circles. Coat the dough evenly with half of the remaining olive oil, then begin covering the dough with the zucchini slices, working from the outside in.
- Once all the zucchini slices have been placed, coat them with the remaining olive oil. Sprinkle a few sprigs of rosemary. Salt and pepper to taste.
- Bake the pizza at 350 degrees for 30-40 minutes, depending on how crispy you prefer your crust. To get the most flavour out of your pizza, cook it in a wood-fired oven. Remember that different woods can affect the taste of your pizza. If the pizza begins to look a little dry, feel free to add more olive oil as it bakes. You may also want to add a little bit of shredded mozzarella or Friulano cheese before baking to add an extra bite.
Try to exercise a little patience after you take the pizza out of the oven. Otherwise, you might burn the tips of your fingers on the crust. It might also be wise to have a chilled glass of white wine nearby to invoke calm.
You will surely enjoy this authentic Italian pizza recipe. Buon Apetito!