October 27, 2011

Vegetarian Recipe #8: Zucchini Pizza

We like pizza in our house (especially since I got a pizza stone - I think I can say that it is the best gift I have ever gotten). And this pizza is our absolute favorite. It is amazing.

Landen made it the day we came back from our Dallas trip and when I mentioned to Bart that this was the meal waiting for us at home, Bart said, "So we should stop and get dinner beforehand, then?" We were a little skeptical.

We were also deeply, deeply wrong.

You may have noticed that my food photography skills increased by 1000x overnight. That's because Ralphie took this picture.

Zucchini Pizza
(adapted from Perry's Plate)

Makes 1 12-inch pizza

1/2 batch pizza dough (this is now the only pizza dough I make. It is fantastic if you make it a day ahead, but it works great if you make it and immediately use it)
Olive oil
1 tsp minced garlic
2 medium zucchinis, sliced into 1/4 inch rounds
1/4 teaspoon salt
2 cups grated mozzarella cheese
2 ounces crumbled goat cheese
2 T Parmesan cheese
1/2 T dried oregano

Preheat oven to 500 degrees so your pizza stone has time to get nice and toasty.

Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 tablespoon of olive oil.

Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.

In a medium bowl, toss zucchini with 1/4 tsp salt and 1 tablespoon olive oil, until evenly coated. Place on a baking sheet in a single layer and let cook in the oven for 5-10 minutes until lightly browned (you can flip the slices over halfway through if you'd like, but this is a big old pain and I've stopped doing it).

Roll the pizza dough out and brush the top with 1-2 tablespoons of olive oil. Sprinkle the minced garlic evenly over the crust.

Sprinkle half the mozzarella cheese on the pizza, lay the cooked zucchini slices on top of that (like pepperoni! But less likely to give you a heart attack), then cover with the remaining mozzarella cheese. Sprinkle on the goat cheese, then the Parmesan cheese, and finally the oregano.

Put the pizza on the pizza stone (I roll my pizza out on a silicone liner, but you could use a pizza paddle or parchment paper too), and cook for about 8 minutes, or until the crust is brown around the edges and the cheese is bubbly.

Let cool for a few minutes, slice, and serve. Marvel that a zucchini pizza is now your favorite pizza.


  1. This recipe is going on my menu for next week!

  2. Mmm... that looks really, really good.

  3. I have always loved zucchini on my pizza, but NOW I have a new recipe to try! (thanks)

  4. That look delicious! I had a pizza stone growing up that I adored, but alas we were given a cheap, horrid one as a wedding present and after one too many cooking failures wrought upon it, I threw it away in disgust. You may be talking me back into it. What brand or type of stone do you use?

  5. I'm thinking just eating the zucchini cooked that way sounds good. And anything with garlic is divine!

  6. Do you mean I served Janssen Bradshaw a pizza w/ out using a pizza stone...and we're still friends :) This sounds delish and will have to try it out at my parents house (I'm planning the menu for while I'm there next week). Actually we had a pizza stone and adored it for the first 3 years of our married life and this last year we fell out of love with it and it didn't make the cut on our move (but somehow my mini trifle bowls did haha). Missed you this morning at story time. Let me know if you don't have the car Monday morning/ or a ride for the Old Settler's Halloween shin dig. *you don't have to publish this-- i just wanted to tell you about Monday*.

  7. This sounds delicious and may replace my own pizza recipe. I love the mashing up of the garlic with salt and olive oil-yum!

  8. You've changed my life. I just finished eating this. Mmmm. Even without the pizza stone, it was phenomenal.

  9. I made this tonight. I think the zucchinis I used were a little too big because it seemed a little heavy on those. But the goat cheese was amazing. I don't know that I've ever had it before. And now I have a little plastic container of it with 2 oz left in my fridge, and it will get eaten before I have a chance to use it in a recipe.

    Also, that was my first time to successfully make pizza dough. I hadn't tried in like 5 years, but I have definitely decided to make pizza a more frequent thing in our home, be it zucchini pizza or not. (I came back to this post to comment on it because I think too often recipe posts get lots of comments about how good the food looks, but nobody comes back to say whether it actually was good or not.)


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