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Zucchini Pizza

Zucchini Pizza

A tasty vegetable pizza recipe for the dough and the topping, easy to make in the oven

10 January, 2013
Average: 2.9 (7 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 40 MIN


All purpose flour
500 g, Strong bread-making
42 g
1 tbsp
300 ml, lukewarm
2 each
200 g
Black olives
Ground, fresh
Parmesan cheese
2 sprigs


  • Mix the salt and flour.
  • Cream the yeast with the sugar, add the lukewarm water and mix with the flour.
  • Knead to an elastic dough (adding more lukewarm water if required).
  • Cover and put to rise in a warm place out of draughts for about 60 minutes.
  • Wash the zucchinis and slice thinly lengthwise using a potato peeler.
  • Clean the mushrooms and cut into wafer-thin slices.
  • Preheat the oven to 250°C.
  • Knead the dough again and divide into four equal pieces.
  • Form into balls and roll out into circles (not too big). Leave to rise (prove) for a further 30 minutes.
  • Line two baking trays with baking parchment and place 2 pizza bases on each tray.
  • Brush each pizza with 3 tbsp olive oil (leaving the edge free) and sprinkle with salt and pepper. Add 2-3 small pieces of rosemary.
  • Top with the courgette slices, mushrooms and olives. Grate a little Parmesan over each pizza. Put into the oven and bake for about 20 minutes, until golden brown.

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