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We have give you TWO zucchini pizza recipes that your tastebuds and you belly will love you for!


Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi—a dry, salty cheese similar to feta.

Ingredients: •1 tablespoon white wine vinegar •1 tablespoon canola oil •1/2 teaspoon kosher salt, divided •1/4 teaspoon black pepper •1 cup shaved zucchini strips (from 1 zucchini) •1 (5-oz.) thin whole-wheat pizza crust (such as 365 Everyday Value) •1/4 cup refrigerated basil pesto •2 1/2 ounces halloumi or feta cheese, crumbled (about 2/3 cup) •2 medium tomatoes, thinly sliced •1/8 teaspoon crushed red pepper •1 (2-oz.) pkg. baby spring mix (about 4 cups) •1/2 cup thinly sliced red onion •1/4 cup chopped fresh basil

How to Make It

Step 1

Preheat oven to 400°F with oven rack in top position. Stir together vinegar, oil, 1/4 teaspoon salt, and black pepper in a medium bowl. Stir in zucchini; let stand at room temperature 10 minutes.

Step 2

Meanwhile, place pizza crust on a baking sheet; spread pesto over crust. Sprinkle cheese evenly over pesto, and top with tomatoes and crushed red pepper. Bake on top rack at 400°F until slightly crispy, about 6 minutes. Turn broiler to high, and broil until cheese is bubbly, 1 to 2 minutes. Remove from oven, and let cool 2 minutes.

Step 3

Add baby spring mix, onion, and basil to zucchini mixture; toss to combine. Arrange salad mixture evenly over pizza. Sprinkle with remaining 1/4 teaspoon salt. Cut into 8 slices; serve immediately.

Active Time: 15 Mins Total Time: 20 Mins Yield: Serves 4 Serving Size: 2 slices


Ribbons of zucchini and bright cherries bursting with flavors are the perfect pair for this creamy ricotta base.

Keep it easy: Roll the dough out on parchment paper, and place the paper right on the hot pizza stone.

Ingredients: •2 cups warm water (100 to 110 degrees fahrenheit) •3 1/2 teaspoons dry yeast •2 teaspoons sugar •2 tablespoons olive oil •1 1/2 teaspoons kosher salt, divided •1 teaspoon freshly ground black pepper •23.75 ounces white whole-wheat flour (about 5 cups) •Cooking spray •1 pint cherry tomatoes, halved •1 tablespoon canola oil, divided •3/4 cup part-skim ricotta cheese •3 tablespoons finely chopped fresh basil •2 tablespoons finely chopped fresh mint •2 tablespoons 1% low-fat milk •1 garlic clove, grated •2 medium zucchini, shaved (about 2 cups) •2 ounces feta cheese, crumbled (1/2 cup)

How to Make It

Step 1

Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes.

Step 2

Place a pizza stone or baking sheet in oven. Preheat oven to 500°.

Step 3

Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes.

Step 4

Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.

Hands-on Time: 34 Mins Total Time: 2 Hours 29 Mins Yield: Serves 4 Serving Size: 2 wedges


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