Tired of the same old pepperoni pizza? This zucchini pizza brings garden-fresh flavor straight to your dinner table. Thinly sliced summer squash adds subtle sweetness and beautiful color, while keeping things light and fresh.
This recipe transforms simple ingredients into something special. The key? Paper-thin zucchini slices that roast into tender, slightly caramelized perfection. Paired with bubbling mozzarella and crispy golden crust, it’s the kind of pizza that disappears fast.
Perfect for summer when zucchini overflows from gardens and farmers markets. But honestly? We make this year-round. It’s that good.
Ready in about 30 minutes. No fancy equipment needed. Let’s make pizza night memorable.
INGREDIENTS
- Olive oil for brushing
- Optional: Semolina flour for dusting
- 1 pound fresh pizza dough (store-bought or homemade)
- ½ cup crushed San Marzano tomatoes or pizza sauce
- 1 cup (4 ounces) shredded whole milk mozzarella
- ¾ cup thinly sliced yellow squash or zucchini (⅛-inch thick, about 22 slices)
- ¼ teaspoon dried oregano
- Sea salt for seasoning
- Freshly cracked black pepper for seasoning
- Optional: Crushed red pepper flakes for heat
- Optional: Fresh basil leaves for garnish
INSTRUCTIONS
Step 1: Prep The Dough Remove pizza dough from refrigerator. Let rest at room temperature for 30 minutes. This relaxes the gluten for easier stretching.
Step 2: Heat The Oven Position oven rack in lowest slot. Preheat to 500ºF (260ºC). High heat creates crispy, pizzeria-quality crust.
Step 3: Prepare The Pan Brush large rimmed baking sheet generously with olive oil. For extra crunch, dust with semolina flour.
Step 4: Shape The Crust On lightly floured surface, gently stretch dough into 10-inch round. Transfer to prepared pan. Use fingertips to press into 12-inch circle, leaving edges slightly thicker (½-inch tall) for that perfect crust bite.
Step 5: Build The Base Brush crust edges with olive oil. This creates golden, crispy borders. Spread crushed tomatoes evenly, leaving ½-inch border. Scatter mozzarella across surface.
Step 6: Add The Veggies Arrange squash slices in single layer, slightly overlapping. Sprinkle with oregano, salt, and pepper.
Step 7: Bake Slide onto lowest oven rack. Bake 10-12 minutes until crust is deeply golden and cheese bubbles with slight browning.
Step 8: Finish & Serve Remove from oven. Scatter red pepper flakes if desired. Top with fresh basil. Slice while hot. Serve immediately.
CHEF TIPS
- Slice thin: Use mandoline for consistent ⅛-inch slices. Thick slices make soggy pizza.
- Dry the squash: Pat slices with paper towel to remove excess moisture.
- Don’t overload: Less is more with toppings. Too many vegetables = wet center.
- Rest the dough: Cold dough fights back. Room temperature stretches beautifully.
VARIATIONS
- Mediterranean: Add kalamata olives and feta
- Spicy: Drizzle with hot honey after baking
- Pesto: Swap tomato sauce for basil pesto
- Protein: Add grilled chicken or prosciutto
