Pizza with Zucchini and Smoked Mozzarella

From the cookbook Meatless All Day by Dina Cheney

Pizza with Zucchini and Smoked Mozzarella
Servings: 4 Prep 30 mins Total Time 1 hr 30 mins


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 20 ounces refrigerated or frozen and thawed pizza dough
  • 1 large zucchini, trimmed and thinly sliced on the bias
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon coarse salt, divided
  • 1/8 teaspoon crushed red pepper flakes
  • 9 grinds black pepper, divided
  • 1/4 cup plus 1 tablespoon tomato paste
  • 3/4 cup plus 2 tablespoons strained canned tomatoes
  • 1/2 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1 pound smoked mozzarella, thinly sliced
  • Chile oil, for drizzling (optional)

Make It

1. Very lightly oil the inside of a medium-sized bowl with about 1/2 tablespoon oil, then place the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.

2. Meanwhile, heat 2 tablespoons oil in a 10-inch, heavy, nonstick saute pan, and heat over medium high. When hot, add the zucchini slices, fennel, dried oregano, 1/4 teaspoon salt, the red pepper flakes, and 4 grinds pepper; saute until tender, about 6 minutes, then set aside off the heat.

3. To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh oregano, 1/2 teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the bowl of a food processor or a blender. Puree until smooth, about 30 seconds. (You should yield about 1 1/4 cups sauce.)

4. Heat the oven to 500 degrees F. Lightly grease a baking sheet with 1/2 tablespoon oil. Place the dough on top and use your fingers to stretch it into a 16-inch round or large rectangle. Pour the remaining oil from the bowl on top and spread it over the dough with your fingers. Spread sauce evenly on top of the dough, leaving a 1/2-inch border on all sides (if you prefer your pizza saucy, use all of the sauce). Top evenly with the mozzarella and zucchini. Bake until the cheese melts and the dough is cooked through, about 10 minutes. Serve, drizzled with chile oil, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 876, Fat, total (g): 47, sat. fat (g): 18, carb. (g): 78, fiber (g): 4, sugar (g): 15, pro. (g): 38, sodium (mg): 2275, Potassium (mg): 604, calcium (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.