Herb and Zucchini Pizza
This Herb and Zucchini Pizza is a vibrant, veggie-forward dish perfect for spring and summer. It features paper-thin zucchini slices layered over a cheesy white sauce or olive oil base, topped with fresh herbs like basil, thyme, and parsley. The crisp crust and tender vegetables make it ideal for a lighter, gourmet pizza night.
Total Time:
Prep Time: 15–20 minutes
Cook Time: 12–15 minutes
Total Time: ~30–35 minutes
Yield:
Servings: 8 slices
Serving Size: 1 slice (based on a 12–14” pizza)
Ingredients:
For the Pizza Dough:
1 ball of pizza dough (homemade or ~12–14 oz store-bought)
For the Toppings:
1 medium zucchini, thinly sliced (use a mandoline if possible)
1 tablespoon olive oil (plus more for brushing)
1/2 cup ricotta cheese (or goat cheese or cream cheese)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme (or 1 tsp fresh)
Salt and black pepper, to taste
Red pepper flakes (optional)
Fresh basil leaves, for garnish
Fresh parsley or chives, chopped (optional)
Lemon zest (optional but adds brightness)
Instructions:
1. Preheat Oven:
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up.
2. Prepare the Zucchini:
Toss zucchini slices with a pinch of salt and let them sit for 5–10 minutes to release moisture. Pat dry with a paper towel.
3. Roll Out Dough:
On a floured surface, roll out your pizza dough to your desired thickness (about 12–14 inches). Transfer it to parchment paper.
4. Assemble the Base:
Brush dough lightly with olive oil. Spread ricotta (or chosen base cheese) evenly over the dough, leaving a ½-inch border. Sprinkle with minced garlic.
5. Add the Toppings:
Arrange zucchini slices in overlapping circles. Sprinkle with mozzarella, Parmesan, oregano, thyme, salt, pepper, and red pepper flakes if using.
6. Bake:
Transfer pizza (on parchment) onto the preheated stone or baking sheet. Bake for 12–15 minutes, or until crust is golden and cheese is bubbling.
7. Finish and Serve:
Top with fresh basil, parsley, and lemon zest. Slice and serve warm.
Notes:
Too much moisture: Salt and pat zucchini slices dry before baking to prevent sogginess.
Add protein: Top with prosciutto, grilled chicken, or a fried egg.
Cheese alternatives: Use creamy goat cheese or feta for a tangier bite.
Dough shortcut: Store-bought naan or flatbread can work in a pinch.
Tips:
Crispier Crust: Preheat your baking surface thoroughly or bake directly on the oven rack (with a tray below).
Herb Boost: Mix fresh chopped herbs into the cheese spread for an extra punch of flavor.
Zucchini variety: Use both green and yellow zucchini for color contrast.
Frequently Asked Questions (FAQ):
Q: Can I use yellow squash instead of zucchini?
A: Absolutely! It’s a great visual and flavor variation.
Q: Do I need to peel the zucchini?
A: No—keep the skin on for color, texture, and nutrients.
Q: Can I make this vegan?
A: Yes! Use vegan ricotta (like almond-based), dairy-free mozzarella, and a vegan crust.
Q: Can I grill the pizza?
A: Yes—grill on medium-high for 6–8 minutes, covered, rotating for even cooking.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best texture.
Nutrition Information
Calories: 180
Protein: 8g
Carbohydrates: 18g
Fat: 9g
Fiber: 1g
Sodium: 260mg
Sugar: 1g