Why It Works
- Salting the zucchini and squeezing it rids it of the excess moisture that can lead to a watery pizza.
The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor.
- 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
- 1 large zucchini (about 12 ounces), thinly sliced and cut into 1/4-inch-thick matchsticks
- 8 medium cloves garlic (2 minced, 6 thinly sliced), divided
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 pound fresh mozzarella, torn into rough chunks and drained
- 1 lemon, very thinly sliced, seeds removed
- 8 ounces goat or sheep's milk feta cheese, roughly crumbled into 1/2-inch pieces
- 4 tablespoons extra-virgin olive oil, for drizzling, divided
- 1/2 cup thinly sliced scallions, white and light green parts only
Divide dough into four equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.
Combine zucchini and minced garlic in a medium bowl. Add 1 teaspoon kosher salt and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by a few lemon rings, 1/4 of zucchini, 1/4 of feta, and 1/4 of thinly sliced garlic. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
Sprinkle with scallions, slice, and serve immediately.
Repeat steps 4 through 7 for remaining pizzas.
wood and metal pizza peels, Baking Steel, pizza cutter (see note)
For best results, bake pizza using a KettlePizza and Baking Steel setup.