As a home cook, I’ve always believed that some of the best meals come from simple ingredients coming together in a thoughtful way, and Zucchini Pizza is a perfect example of that philosophy. This is the kind of dish that feels comforting and familiar, yet still light, colourful, and full of fresh flavour. It’s the sort of pizza you make when you want something satisfying without feeling heavy afterwards. It proves that vegetables can absolutely hold their own at the centre of the table.
What I love most about Zucchini Pizza is how vibrant it looks before it even reaches the oven. The pale green slices of zucchini, juicy red tomatoes, bright orange bell peppers, and glossy green olives are perfect. They create a mosaic of colour that instantly whets the appetite. Spread over a rich tomato sauce base, the toppings feel generous without being overwhelming. This is not a pizza that hides under layers of excess; instead, every ingredient has room to shine.
Zucchini is the real star of Zucchini Pizza, and it brings a gentle, almost buttery flavour that works beautifully with the sharper notes of tomato sauce and olives. When cooked, zucchini softens just enough to become tender while still holding its shape, adding a lovely texture that contrasts nicely with the crisp pizza base. It’s a vegetable that often plays a supporting role, but here it steps confidently into the spotlight.
The tomatoes in Zucchini Pizza add bursts of sweetness and acidity that lift the whole dish. Whether sliced or roughly chopped, they melt slightly into the sauce as the pizza bakes, reinforcing that classic pizza flavour we all love. The orange bell peppers contribute a mild sweetness and a hint of smokiness, especially when their edges start to soften and caramelise. They also add another layer of colour, making the pizza look as good as it tastes.
Green olives are what give Zucchini Pizza its savoury depth. Their briny bite cuts through the sweetness of the vegetables and the richness of the tomato sauce, creating balance in every mouthful. You don’t need many olives to make an impact. A scattering across the pizza is enough to add character without overpowering the other toppings.
One of the joys of Zucchini Pizza is how versatile it is. It works just as well for a casual family dinner as it does for a relaxed gathering with friends. It’s the kind of pizza you can slice up and place in the middle of the table, letting everyone help themselves. Because it’s packed with vegetables, it feels lighter than many traditional pizzas, making it a great option when you want something comforting but not overly indulgent.
From a home cook’s point of view, Zucchini Pizza is also wonderfully forgiving. There’s no need for perfection in how the vegetables are sliced or arranged. In fact, a slightly rustic look suits it perfectly and reinforces that homemade charm. Each pizza will look a little different, and that’s part of the appeal.
Another thing I appreciate about Zucchini Pizza is how it celebrates vegetables in a way that feels inclusive. Even those who might usually shy away from vegetable-heavy dishes often find themselves going back for a second slice. The familiar format of pizza makes it approachable, while the combination of flavours keeps it interesting.
When it comes to serving Zucchini Pizza, a few simple sides can turn it into a complete and satisfying meal. Here are some ideas that pair beautifully with it:
- A crisp green salad with a light lemon or balsamic dressing
- Garlic bread or focaccia for an extra touch of comfort
- A simple cucumber and yoghurt salad for freshness
- Roasted new potatoes with herbs and olive oil
- Marinated artichokes or antipasti vegetables
- A bowl of mixed olives and pickles
- A light tomato and basil salad
In the end, Zucchini Pizza is a reminder that good food doesn’t have to be complicated. With a handful of fresh vegetables and a bit of care, you can create something that’s colourful, flavourful, and deeply satisfying. It’s the sort of dish that earns a regular place in the home cooking rotation, not because it’s flashy, but because it’s reliably delicious every single time.
Zucchini Pizza
Equipment
- Baking Tray or pizza stone
Ingredients
For the pizza base:
- 250 g strong white bread flour
- 1 tsp instant yeast
- ½ tsp salt
- 1 tbsp olive oil
- 150 ml warm water
For the topping:
- 4 tbsp pizza sauce or passata
- 1 medium zucchini courgette thinly sliced
- 2 medium tomatoes sliced
- 1 medium orange bell pepper deseeded and thinly sliced
- 10 medium green olives sliced
- 150 g mozzarella cheese grated
- 1 tbsp olive oil
- Dried oregano or mixed Italian herbs to taste
- Freshly ground black pepper to taste
Instructions
Prepare the pizza dough:
- In a large bowl, mix the flour, yeast, and salt. Add the olive oil and warm water, then mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.250 g strong white bread flour, 1 tsp instant yeast, ½ tsp salt, 1 tbsp olive oil, 150 ml warm water
- Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for about 45–60 minutes, or until doubled in size.
Preheat the oven:
- Preheat your oven to 220°C (200°C fan, Gas Mark 7). Place a baking tray or pizza stone in the oven to heat up.
Shape the base:
- Once risen, punch back the dough and roll it out on a floured surface into a round or rectangular pizza base, depending on your tray. Transfer the dough to a sheet of baking parchment.
Add the sauce and toppings:
- Spread the tomato sauce evenly over the base, leaving a small border around the edges. Scatter over the grated mozzarella, then arrange the zucchini slices, tomatoes, orange bell pepper, and green olives evenly across the pizza.4 tbsp pizza sauce, 1 medium zucchini, 2 medium tomatoes, 1 medium orange bell pepper, 10 medium green olives, 150 g mozzarella cheese
- Drizzle lightly with olive oil and season with dried herbs and black pepper.1 tbsp olive oil, Dried oregano, Freshly ground black pepper
Bake the pizza:
- Carefully slide the pizza (on the parchment) onto the hot tray or stone. Bake for 15–18 minutes, or until the base is crisp, the cheese is melted, and the vegetables are tender with lightly golden edges.
Serve:
- Remove the Zucchini Pizza from the oven and allow it to rest for a minute or two before slicing.
- Serve hot.
18 comments
Loved it
For a devoted meat eater, I love this pizza. Its full of flavours and textures and so simple to create.
A great option for vegetarians and anyone wanting something lighter
Decent pizza but I found the tomatoes made it slightly watery
A pleasant pizza that feels wholesome and filling without being too much
The olives add a nice salty kick that lifts the whole pizza
Nice idea for a vegetable pizza, but the base could have been crispier
Flavours were fresh and clean, especially straight from the oven
I liked the combination of zucchini and peppers, it felt quite summery
Lovely light pizza with fresh flavours, the zucchini works surprisingly well
Really enjoyed this Zucchini Pizza, colourful toppings and not too heavy
Not bad at all, though I would add a bit more seasoning next time
Very tasty and satisfying without feeling greasy
Simple, colourful, and comforting, exactly what a homemade pizza should be
The vegetables were well balanced and didn’t overpower each other
Good balance of vegetables and sauce, although I would have liked a bit more cheese
Fresh tasting and easy to eat, perfect for a simple weeknight meal
Enjoyed it overall but missed a bit of richness