Golden Cheesy Zucchini Pizza with Mozzarella
This vegetarian pizza combines the fresh taste of zucchini with the creamy goodness of mozzarella, creating a delightful homemade pizza experience.
Equipment
- 1 pizza pan
- 1 Rolling Pin
- 1 Mixing Bowl large
Ingredients
Crust
- 2 cups all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 3/4 cup warm water
Toppings
- 1 large zucchini thinly sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
Instructions
Preparation
- Combine yeast, warm water, and a pinch of sugar in a cup, allowing it to sit until frothy. Mix flour and salt in a large bowl, add yeast mixture and olive oil, and knead into a smooth dough. Let rise for 1 hour.
- Punch down the risen dough and roll it out to fit your pizza pan. Preheat the oven to 475°F.
- Spread tomato sauce over the dough, layer with zucchini slices, and sprinkle with mozzarella cheese, oregano, and red pepper flakes.
Baking
- Place the pizza in the preheated oven and bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Serving
- Allow the pizza to cool for a few minutes before slicing. Serve warm for the best taste.
Storage
- Wrap leftover slices in foil or store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh mozzarella for a creamier texture. Pat the zucchini dry to prevent sogginess.
Ingredient Substitutions: Use whole wheat flour for a healthier crust.
How to Serve: Pair with a side salad or garlic bread.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare dough a day in advance and refrigerate overnight.
Ingredient Substitutions: Use whole wheat flour for a healthier crust.
How to Serve: Pair with a side salad or garlic bread.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare dough a day in advance and refrigerate overnight.