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Pizza al Zucchini with courgettes and cheeses
Fresh white pizza with roasted courgette rounds and garlic oil.

Pizza al Zucchini (Courgette Pizza)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This 'Pizza Bianca' (white pizza) evokes the mood of Neapolitan summers. The biggest challenge here is the courgette: being 95% water, if placed raw on pizza, it makes a puddle on our dough. The secret lies in preparation, concentrating flavours and getting crispy texture. Garlic and cheese caramelisation provides the depth needed in absence of tomato.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 680 kcal kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Mandoline or sharp knife (for wafer-thin slicing)
  • Kitchen paper
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Heat oven to maximum (220-250°C). Slice courgette into wafer-thin rounds, salt thoroughly, and leave for 15 minutes.

Tip: Salt draws water from cells, so courgette will roast rather than steam during baking. (Osmosis).
2 ✓

Meanwhile, mix crushed garlic with olive oil and let stand for flavours to meld.

Tip: Fat extracts flavour best, so every bite will be garlicky. (Aroma extraction).
3 ✓

Rinse courgette (to avoid being too salty), then press completely dry with kitchen paper.

Tip: This step is critical! Surface moisture prevents browning and soaks dough.
4 ✓

Roll out dough by hand, pushing air towards edges. Brush with garlic oil.

Tip: Oil layer 'insulates' dough, keeping it crispy under topping. (Hydrophobic layer).
5 ✓

Scatter mozzarella, then arrange courgette slices barely overlapping.

Tip: If you layer courgette too thickly, steam gets trapped between layers.
6 ✓

Bake 12-15 minutes until cheese bubbles and browns, and dough edge has dark brown spots.

Tip: Cheese browning gives that characteristic baked taste making pizza irresistible. (Maillard reaction).
7 ✓

Remove, sprinkle with grated Parmesan and fresh basil, then serve.

Tip: Parmesan umami taste (the 'fifth taste') deepens courgette sweetness.

Recipe FAQ

Why did my pizza become watery?
You didn't leave the courgette long enough with salt, or didn't dry it enough. Water turns to steam in oven and soaks the dough.
Can I use yellow courgettes?
Absolutely! Similar taste, but makes the dish even more visually exciting.

Ingredients

  • 300 g Pizza dough (leavened)
  • 200 g Young courgette
  • 150 g Mozzarella cheese (drier block)
  • 50 g Parmigiano Reggiano
  • 10 leaves Fresh basil
  • 2 tbsp Extra virgin olive oil
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper