Zucchini Pizza

Zucchini Pizza is a colourful, vegetable-packed pizza topped with tender zucchini, juicy tomatoes, sweet orange bell peppers, and briny green olives on a rich tomato sauce base. It’s lighter than many traditional pizzas but still full of flavour and deeply satisfying. Perfect for a relaxed family meal or sharing with friends, this pizza proves vegetables can be the star of the show.

Prep Time 20

Cook Time 18

Total Time 38

Servings Large Pizza

Ingredients

For the pizza base:

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.

Equipment

Notes

Notes and Tips:

Slice the zucchini thinly to ensure it cooks evenly and doesn’t release too much moisture.

If you prefer a crispier base, bake the base for 3–4 minutes before adding the toppings.

Fresh basil can be scattered over the pizza just before serving for extra aroma and flavour.

Nutrition