Zucchini Pizza

Ingredients

• 454 g (1 pound)store-bought or homemade pizza dough, at room temperature
• A handfulplain flour, semolina flour or cornmeal
• 1 clovegarlic, peeled and thinly sliced
• 57 g (2 oz)Raschera cheese, grated (or a similar mild melting cheese, such as Munster)
• 30 ml (2 tablespoons), plus extra for drizzlingolive oil
• 1 small to mediumcourgette, thinly sliced
• 1/2 smallred onion, peeled and thinly sliced
• 57 g (2 ounces)plain goat’s cheese
• A pinchEspelette pepper (or Aleppo pepper)
• 2 tablespoonschives, finely chopped
• As neededlemon wedges for squeezing
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Set a rack in the lower-middle of the oven, putting a baking stone on it if using one. Heat the oven to 290°C (550°F) or higher, and leave it to heat for at least 30 minutes; an hour is better.

2. 2

   Shape the dough

   Dust a pizza peel or an upside-down, rimmed baking sheet lined with parchment with a handful of flour, semolina flour or cornmeal. Shape the dough into a large disc, then flatten it by hand or with a rolling pin to about 6 mm (1/4 inch) thick or less and roughly 36 cm (14 inches) across. Shake the peel or sheet often to check the dough is not sticking. If it springs back, leave it for 5 minutes before stretching or rolling further.

3. 3

   Add cheese

   Scatter the sliced garlic and grated Raschera over the dough, then drizzle with 1 tablespoon of olive oil.

4. 4

   Season courgette

   Toss the courgette slices in a medium bowl with a pinch of salt and 1 tablespoon of olive oil, coating and seasoning them.

5. 5

   Arrange courgette

   Lay the courgette slices over the dough in a single layer, covering the surface but leaving the rim clear.

6. 6

   Add red onion

   Spread the sliced red onion over the courgette.

7. 7

   Dot with goat’s cheese

   Place evenly spaced dollops of goat’s cheese, each about 1/2 tablespoon, over the pizza.

8. 8

   Bake the pizza

   Slide the pizza from the peel directly onto the baking stone. Without a stone, bake it on a parchment-lined baking sheet. Bake for about 12 minutes, until the crust is golden and the toppings are lightly browned.

9. 9

   Finish and serve

   Take the pizza out of the oven and top it with chives, a small squeeze of lemon and another drizzle of olive oil.

What is zucchini pizza?

Zucchini pizza is a vegetable-topped pizza built around thin slices of courgette, rather than a tomato-heavy topping. This version layers the courgette with red onion, mild melting cheese and tangy goat’s cheese.

Pizza has roots in Italy, while the precise combination here is a home-style variation rather than a single traditional recipe. A very hot oven and a restrained layer of toppings help the crust stay crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 15g protein, 58g carbs, 28g fat.

Most of the carbohydrates come from the pizza dough, while the olive oil and cheeses provide much of the fat. The dough and cheeses also contribute protein, with the cheeses adding some saturated fat. Pair a slice with a leafy salad or other vegetables for a more balanced plate.

Choose the cheeses

Mild melting cheese: Raschera gives the base a savoury, creamy layer without overpowering the vegetables. A similar mild melter, such as Munster, can stand in.

Goat’s cheese: Small dollops add a tangy contrast. Keep them spaced out so each slice gets some without covering the courgette.

Keep the courgette thin

Even slices: Cut the courgette thinly so it cooks through during the short bake. Tossing it with oil and salt first helps season it and coat the surface.

Single layer: Arrange the slices without piling them up, and leave the rim uncovered. Too much overlap can make the centre wetter.

Shape without sticking

Floured surface: Use flour, semolina or cornmeal on the peel or lined baking sheet, and shake it as you work to check that the dough can still move.

Rest the dough: If it contracts as you stretch it, pause for 5 minutes before continuing. This gives you a chance to shape it without forcing it.

Bake for a crisp base

Hot oven: Heat to 290°C (550°F) or higher for at least 30 minutes; a full hour is even better. A thoroughly heated stone helps the base bake quickly.

Doneness cues: The pizza is ready when the crust is golden and the toppings have light browning, which should take about 12 minutes. Oven performance can vary, so use those cues as well as the timing.

Finish and serve

Fresh finish: Chives, a small squeeze of lemon and a final drizzle of olive oil go on after baking. Add the lemon sparingly so it brightens the cheese without soaking the crust.

On the side: Serve with a leafy salad or simply dressed greens for a fresh counterpoint to the cheese and crisp crust.

Recipe notes & tips

• Bring the dough to room temperature before shaping so it is easier to stretch.
• Use a light hand with the flour or semolina on the peel; excess can scorch in the hot oven.
• Keep checking that the dough moves freely on the peel before adding toppings.
• Slice the courgette evenly so the pieces cook at roughly the same rate.
• Have the toppings ready before shaping, as the oven and baking surface should be fully heated.

Variations

• Use Munster: Swap it for the Raschera if you want a similar mild, melting cheese.
• Try Aleppo pepper: Use it in place of Espelette for a different gentle chilli note.
• Add fresh herbs: Scatter a little extra chive over each slice just before serving.
• Change the base: Use semolina or cornmeal instead of flour to dust the peel.
• Serve with greens: Add a dressed leafy salad alongside for a fresher meal.

Common mistakes to avoid

• Oven not hot enough: Allow at least 30 minutes of heating, or the base may not crisp properly.
• Dough sticking: Shake the peel or sheet as you shape and add a little more dusting flour if needed.
• Forcing the dough: If it keeps shrinking, leave it for 5 minutes before stretching again.
• Thick courgette slices: Slice them thinly so they have time to cook during the short bake.
• Crowding the toppings: Keep the courgette in a single layer and leave the rim clear to avoid a heavy, damp centre.

How to store

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat on a baking sheet in a hot oven until warmed through and the crust is crisp again.

Frequently asked questions