Description
This Pizza with Zucchini, Feta, Lemon, and Garlic recipe combines fresh, vibrant flavors on a crispy crust, making it a delightful meal for any occasion.
Ingredients
Units
Scale
Neapolitan Pizza Dough:
- 1 recipe Neapolitan pizza dough, or 2 pounds store-bought pizza dough
Toppings:
- 1 large zucchini (about 12 ounces), thinly sliced and cut into matchsticks
- 8 medium cloves garlic (2 minced, 6 thinly sliced), divided
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 pound fresh mozzarella, torn into rough chunks and drained
- 1 lemon, very thinly sliced, seeds removed
- 8 ounces goat or sheep’s milk feta cheese, roughly crumbled
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced scallions, white and light green parts only
Instructions
- Prepare Dough: Divide dough into four parts and let rest at room temperature for at least 2 hours.
- Prepare Toppings: Combine zucchini, minced garlic, and salt. Drain excess moisture from zucchini.
- Preheat Oven: Preheat oven with a stone or steel for at least 45 minutes.
- Assemble Pizza: Stretch dough, add toppings, and drizzle with olive oil.
- Bake: Broil pizza until edges are charred and bottom is crisp, about 3-6 minutes.
- Serve: Garnish with scallions, slice, and enjoy!
Notes
- For added flavor, try sprinkling red pepper flakes or fresh herbs over the pizza before serving.
- Make sure to remove excess moisture from the zucchini to prevent a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
