Sheet Pan Zucchini Pizza
Fresh zucchini and lemon slices top this sheet-pan pizza. Whole lemon slices add bright flavor from the skin and rind as well as acidity from the flesh. Feta and fresh mozzarella cheese add a savory note and add balance to the rest of the flavors.
Fresh zucchini and lemon slices top this sheet-pan pizza. Whole lemon slices add bright flavor from the skin and rind as well as acidity from the flesh. Feta and fresh mozzarella cheese add a savory note and add balance to the rest of the flavors.
Ingredients
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1 (8-ounce) zucchini, thinly sliced crosswise (2 cups)
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⅛ teaspoon salt
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1 pound whole-wheat pizza dough, at room temperature
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2 tablespoons extra-virgin olive oil, divided
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½ teaspoon ground pepper, divided
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4 ounces fresh ovolini mozzarella cheese, thinly sliced
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1 small thin-skinned lemon, ends trimmed, seeded and very thinly sliced
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¼ cup crumbled feta cheese
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2 cloves garlic, thinly sliced
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¼ cup chopped fresh basil leaves
Method
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Place a large rimmed baking sheet in cold oven; preheat to 450°F.
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Toss zucchini and salt in a large colander set over a large bowl; let stand for about 10 minutes.
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Meanwhile, stretch pizza dough into a 15-by-10-inch rectangle on a large cutting board covered with parchment paper. Brush the dough evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
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Pat the zucchini dry (discard liquid). Top the dough evenly with mozzarella slices, lemon slices, zucchini slices, feta, garlic and the remaining 1/4 teaspoon pepper. Drizzle with the remaining 1 tablespoon oil. Remove the hot baking sheet from the oven. Quickly slide the parchment paper and pizza onto the baking sheet. Bake at 450°F until the crust is browned and the cheese is melted, 12 to 13 minutes. Sprinkle with basil.
