Description
A fresh and vibrant pizza with zucchini, feta, lemon, garlic, and mozzarella on a crisp Neapolitan crust. A perfect summer-inspired recipe.
Ingredients
1 recipe Neapolitan pizza dough or 2 pounds store-bought pizza dough
1 large zucchini (about 12 oz), cut into 1/4-inch-thick matchsticks
8 medium garlic cloves (2 minced, 6 thinly sliced)
1 teaspoon kosher salt, plus more for sprinkling
1 pound fresh mozzarella, torn and drained
1 lemon, very thinly sliced with seeds removed
8 ounces goat or sheep’s milk feta cheese, crumbled into 1/2-inch pieces
4 tablespoons extra-virgin olive oil, divided
1/2 cup scallions, thinly sliced (white and light green parts only)
Instructions
1. Divide dough into 4 equal pieces and place in covered deli containers or bags. Rest at room temperature for 2 hours.
2. In a bowl, toss zucchini with minced garlic and 1 teaspoon salt. Let sit in a strainer over a bowl for 30 minutes.
3. Squeeze out excess moisture from zucchini and set aside on paper towels.
4. Place a pizza stone or steel 6 inches under the broiler and preheat oven to 500°F–550°F for at least 45 minutes.
5. Stretch one dough ball into a 10–12 inch circle on a floured surface. Transfer to a floured wooden pizza peel.
6. Top with 1/4 of mozzarella, a few lemon slices, 1/4 of zucchini, 1/4 of feta, and sliced garlic. Sprinkle salt and drizzle with 1 tablespoon olive oil.
7. Transfer to preheated stone and broil, rotating for even cooking, until puffed and lightly charred, 3–6 minutes.
8. Remove pizza, let rest 1 minute, and top with scallions. Slice and serve.
9. Repeat for remaining dough and toppings.
Notes
Use a mandoline for even lemon and zucchini slices.
Make sure to squeeze out all the moisture from the zucchini to prevent a soggy crust.
Preheat the oven thoroughly for best crust texture.
Avoid overloading with toppings to keep the crust crisp.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Method: Broiled
- Cuisine: Italian