Pizza With Zucchini, Feta, Lemon, and Garlic Recipe

J. Kenji López-Alt

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.

Recipe Facts

Active: 60 mins
Total: 3 hrs
Serves: 4 servings

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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Sprinkle with scallions, slice, and serve immediately.

  8. Repeat steps 4 through 7 for remaining pizzas.

Special equipment

wood and metal pizza peels, Baking Steel, pizza cutter (see note)


For best results, bake pizza using a KettlePizza and Baking Steel setup.

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