I had tried a version this recipe out several years ago and ruined it. I mean, it wasn't edible in the slightest. I was naive and tried to cut corners by using a pre-made crust. Bad, BAD idea. So, I've sat on this recipe for probably 3 years waiting for the chance to make it again. My husband is not a strong veggie person and he's pretty finicky about his cheese. He doesn't care for zucchini, or grape tomatoes, or feta cheese. So, now that I wanted to attempt it again for our Blogger Recipe Challenge, I knew this recipe would have to be amazing for him to eat it. Guess what? He ate a slice... then asked for a second! My step-daughter who also isn't a huge tomato or feta fan also ate two slices, and then begged to take the last piece in for lunch today. "This tastes better than Papa John's, and even Jerry's!" #NailedIt!
Pizza Crust Ingredients (Makes 12"-16" Crust):
- 1 Cup - Warm Water (Approximately 110°F)
- 1 TBSP - Sugar
- 2 1/4 Tsp - Active Dry Yeast
- 3 TBSP - Olive Oil
- 1 Tsp - Salt
- 2 1/2 Cups - All Purpose Flour (I recommend King Aurthur Flour)
- 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)
- 1/2 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.
- May: Meatless Challenge – Banana Nut Buttermilk Pancakes + King Arthur Flour Review
- May: Meatless Challenge – Grilled Salmon & Asparagus with Curried Butternut Squash Sauce
- March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe
- March: Green Challenge – Sweet Tomato Basil & Spinach Soup Recipe
- Domino’s – FREE Artisan Pizza Giveaway