Zucchini, Grape Tomato and Feta Pizza
Recipe type: Lunch/Dinner
- Pizza Crust Ingredients (Makes 12″-16″ Crust):
- 1 Cup – Warm Water (Approximately 110°F)
- 1 TBSP – Sugar
- 2¼ Tsp – Active Dry Yeast
- 3 TBSP – Olive Oil
- 1 Tsp – Salt
- 2½ Cups – All Purpose Flour (I recommend King Aurthur Flour)
- Topping Ingredients:
- 2 – Medium to Large Zucchini (Sliced Thinly)
- 1 TBSP – Olive Oil + More for Drizzling on Top
- 4 to 6 Ounces – Grape Tomatoes (Cut into Quarters)
- 1 – Garlic Clove (Chopped Finely)
- ½ Tsp – Dried Basil
- 3 to 4 Ounces – Fresh Mozzarella (Sliced thin or cut up into small pieces)
- 2 to 3 Ounces – Crumbled Feta Cheese
- Salt & Pepper to Taste
- Preheat Oven to 465°F.
- Slice zucchini and then set aside.
- Cut up tomatoes, combine with a little olive oil, basil, and garlic and set aside.
- Prepare your pizza crust by combining water, yeast and sugar and stirring until completely dissolved.
- Add in the olive oil and salt. Stir to combine.
- Pour mixture into all purpose flour and slowly stir until combined. You may need to slightly knead the dough to make sure everything sticks together. Don’t over knead! Set dough aside for 10-15 minutes.
- While dough is resting, over medium heat, saute zucchini in olive oil until zucchini starts to soften and change color. I like mine a little more done (so it starts browning a little on one side). Depending on how thick you sliced your zucchini this should take 4-10 minutes.
- Season zucchini with a little salt and pepper.
- On a pizza stone, or an AirBake pizza pan, stretch dough out using your finger tips until evenly spread out to your desired size.
- Top pizza with mozzarella, zucchini, and tomatoes.
- Bake for 5 minutes.
- Add feta cheese, and brush crust with a little butter if desired.
- Continue to bake for an additional 5 minutes. Crust should be golden brown, cheeses should be melted, and tomatoes should have started wrinkling.
- Drizzle top with a little olive oil, slice, and serve.
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