Zucchini Sheet Pan Pizza is the perfect way to celebrate the flavors of summer, combining a light, crispy dough with thinly sliced zucchini, fresh basil, and creamy mozzarella. This pizza is an excellent option for a healthy, veggie-packed meal that’s both delicious and satisfying. It brings the garden-fresh flavors of zucchini to the forefront, enhanced by the richness of Parmigiano Reggiano and a touch of garlic. Perfect for a weeknight dinner or a weekend gathering, this zucchini pizza showcases the best of seasonal ingredients in a crowd-pleasing format.

Full Recipe:

ZUCCHINI PIZZA INGREDIENTS

FOR THE DOUGH (using grams will be much more accurate)
406 grams or 3 ¼ cups bread flour (used King Arthur)
1.5 grams or half teaspoon of Instant yeast ( SAF Red Instant Yeast)
8 grams or 1 ½ teaspoons table salt
4.5 grams or 1 teaspoon granulated sugar
9 ounces cold water – right from the sink – doesn’t have to be freezing cold
1 tablespoon olive oil – plus more for container

FOR THE PIZZA
1 (24 ounce dough ball)
4 medium zucchini – sliced very thin
1 tablespoon Kosher salt
1/4 cup packed basil leaves
¼ cup Parmigiano Reggiano cheese – grated
3 cloves garlic – minced
5/8 cup olive oil – divided – plus more
12 ounces sliced mozzarella cheese – Use enough mozzarella to cover the pizza completely.

Step-by-Step Directions:

1. Prepare the Dough:
   • In a large mixing bowl, combine 406 grams (3 ¼ cups) of bread flour, 1.5 grams (½ teaspoon) of instant yeast, 8 grams (1 ½ teaspoons) of table salt, and 4.5 grams (1 teaspoon) of granulated sugar.
   • Gradually add 9 ounces of cold water, mixing continuously until the dough starts to come together.
   • Add 1 tablespoon of olive oil and knead the dough in the bowl until it becomes smooth and elastic. This should take about 5-7 minutes.
   • Lightly oil a clean bowl with olive oil and place the dough inside. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size.
2. Prepare the Zucchini:
   • While the dough is rising, thinly slice 4 medium zucchinis using a mandoline or a sharp knife.
   • Place the zucchini slices in a colander and sprinkle with 1 tablespoon of kosher salt. Let them sit for 10-15 minutes to draw out excess moisture.
   • After 15 minutes, rinse the zucchini slices under cold water to remove excess salt. Pat them dry thoroughly with paper towels to ensure they are not too watery.
3. Preheat the Oven and Sheet Pan:
   • Preheat your oven to 220°C (425°F).
   • Place a sheet pan in the oven while it preheats. This will help create a crispier pizza crust.
4. Shape the Dough:
   • Once the dough has risen, punch it down to release any air bubbles. Transfer it onto a lightly floured surface and roll it out into a rectangular shape to fit the sheet pan.
   • Carefully transfer the rolled-out dough onto the preheated sheet pan. Stretch and press the dough to fit the pan evenly.
5. Prepare the Toppings:
   • In a small bowl, mix 5/8 cup of olive oil with 3 cloves of minced garlic.
   • Brush the garlic olive oil mixture evenly over the surface of the dough.
6. Assemble the Pizza:
   • Arrange the zucchini slices evenly over the dough, overlapping slightly if necessary. Sprinkle the zucchini with additional salt and freshly ground black pepper to taste.
   • Scatter ¼ cup of grated Parmigiano Reggiano cheese over the zucchini.
   • Tear and scatter ¼ cup of fresh basil leaves over the top of the pizza.
   • Evenly distribute 12 ounces of sliced mozzarella cheese over the pizza, covering it completely.
7. Bake the Pizza:
   • Bake in the preheated oven for 20-25 minutes, or until the crust is golden and crispy, and the cheese is melted and bubbly.
   • For extra crispiness, you can broil the pizza for an additional 1-2 minutes at the end of baking, keeping a close eye to avoid burning.
8. Finish and Serve:
   • Remove the pizza from the oven and let it cool slightly before slicing.
   • Optionally, drizzle with a little extra olive oil and garnish with more fresh basil if desired.
   • Slice into squares or rectangles and serve warm.

Enjoy your Zucchini Sheet Pan Pizza, a delicious and healthy summer treat!

 

Nutritional Facts (Per Serving – Based on 8 Servings):

• Calories: 330 kcal
• Protein: 12 g
• Carbohydrates: 40 g
  • Sugars: 2 g
  • Fiber: 3 g
• Fat: 14 g
  • Saturated Fat: 5 g
• Cholesterol: 25 mg
• Sodium: 800 mg
• Vitamins: High in Vitamin C, Vitamin A (from zucchini and basil)
• Minerals: Rich in Calcium, Magnesium, and Iron

FAQs:

1. Can I use a different vegetable instead of zucchini?
Yes, you can easily substitute zucchini with other summer vegetables like yellow squash, eggplant, or bell peppers. Just make sure to slice them thinly for even cooking.

2. Is it necessary to use bread flour?
Bread flour is preferred for this recipe because it gives the dough a chewier texture, which is ideal for pizza. However, you can substitute it with all-purpose flour, but the texture might be slightly less crisp.

3. Can I make this pizza ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. You can also pre-slice the zucchini and store it in an airtight container in the fridge.

4. Can I freeze the zucchini pizza dough?
Absolutely! After preparing the dough, you can freeze it for up to 3 months. Just thaw it in the refrigerator overnight before using it.

5. What can I use instead of mozzarella?
If you’re looking for an alternative to mozzarella, try using provolone, fontina, or even a vegan cheese option if you prefer a dairy-free version.

 

Storage Tips:

• Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pizza will stay fresh, and you can reheat it in the oven at 180°C (350°F) to maintain the crispiness.
• Freezing: You can freeze baked slices of this zucchini pizza. Once cooled, wrap each slice individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Reheat in the oven straight from the freezer to keep the crust crispy.
• Reheating: For best results, reheat the pizza in a preheated oven at 180°C (350°F) for about 5-7 minutes. This will help revive the crispy crust and warm the toppings evenly.

Cooking Tips:

• Use a Mandoline for Zucchini: To get uniformly thin zucchini slices, use a mandoline slicer. Thin slices ensure even cooking and prevent the zucchini from making the pizza soggy.
• Salt the Zucchini: After slicing the zucchini, sprinkle them with salt and let them sit for about 10-15 minutes. This draws out excess moisture, which helps keep the pizza crust crisp. Pat the zucchini dry before placing them on the pizza.
• Preheat the Sheet Pan: For an extra crispy crust, preheat the sheet pan in the oven before adding the dough. This helps the bottom of the pizza cook more evenly and creates a nice crunch.
• Spread Mozzarella Evenly: Make sure to cover the entire pizza with mozzarella slices to prevent any dry spots. A good, even layer of cheese will make the pizza extra creamy and flavorful.
• Don’t Overload with Toppings: Keep it simple and light with the toppings to ensure the zucchini remains the star. Too many toppings can make the pizza soggy.

Conclusion:

Zucchini Sheet Pan Pizza is a delightful summer recipe that brings out the best of fresh, seasonal ingredients. The homemade dough, paired with vibrant zucchini, fragrant basil, and rich Parmigiano Reggiano, creates a deliciously light yet hearty pizza. Whether you’re a seasoned pizza maker or just starting out, this recipe is simple to follow and guarantees a satisfying result. Perfect for family dinners, summer gatherings, or a fun twist on pizza night, this zucchini pizza offers a healthier, garden-fresh alternative to traditional options. Enjoy the taste of summer in every bite!