Monday, August 12th, 2013...10:41 pm

Fresh Herb Zucchini Pizza

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zucchini pizza small

I have been away for a few days. Just trying to squeeze in a little more fun before my kids go back to school in less than two weeks. I am not looking forward to the stress. But, I do have a great recipe to share today. I love this time of year, when the garden is ready to harvest and every meal is full of garden fresh ingredients. We have been making this pizza for a long time. It originated from Moosewood years ago. It has evolved of course, but the key ingredients of fresh herbs and garden fresh zucchini on this pizza make it soooo delicious! The preparations involve broiling the zucchini mixture before putting it on the pizza, to avoid a watery mess on your dough. We have tried it without broiling it and it just makes the crust too soggy. So while the pizza dough is rising, prepare the zucchini and it won’t create any waiting to put the whole thing in the oven.

Fresh Herb Zucchini Pizza

Pizza dough for one pizza

2 tsp. olive oil

3 garlic cloves, minced

2 tbsp. fresh lemon juice

2 tbsp. fresh mint leaves, minced

1 tbsp. fresh thyme, minced

1 tbsp. fresh basil, minced

salt and pepper to taste

5 c. zucchini, sliced thin

While your pizza dough is rising, prepare the following. Preheat the broiler. In a large bowl, combine the olive oil, garlic, lemon juice, fresh herbs, and salt and pepper.  Stir and then add the zucchini and stir until everything is well combined. Place this mixture on a baking sheet and broil for about 10 minutes, or until the zucchini is tender. You will notice that the zucchini will have lost some of its water content, which is what you want. Change the oven temperature to 450 degrees. Now roll out the pizza dough and put it on a baking pan, or pizza pan. Put all the zucchini mixture on the dough. Spread it around evenly and put it in the oven to bake for about 12 minutes, or until the crust is lightly browned. This is delicious hot, but don’t burn your mouth on the hot zucchini!



1 Comment

  • We had this for dinner tonight! I made a small change – I decided to just blend the garlic and herbs into a pesto to put on the bottom of the pizza while the squash cooked, and then piled the veg on top. (I was in a big hurry!) . The squash was absolutely divine, a creamy herb-y combination of perfection! Thanks for the recipe, Marilyn! We love the LoveItVegan!

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