We have an overabundance of zucchini.
We’ve tried for the past 3 years to get zucchini to grow and… squat. The seeds will sprout, the leaves will grow, and then nothing. The plant peters out when its just 1 foot tall and wide. We’ll get some flowers, which will bloom and pretend to make a squash, but nope. No such luck.
But this year! This year, AJ, the wonderful man that he is, had made our zucchini a success. A different gardening bed, a bunch of compost, and a lot of love later we finally have some zucchini! Each plant (we have 2) poops out a couple zucchini each week, if we’re lucky. It seems like they like to do it all at the same time, which is simultaneously great (enough zucchini for a whole meal!) but also annoying (what the heck and I going to do with all this zucchini??).
And so, I have decided to put zucchini on my pizza. Since the zukes are veggies that like to be rather cooked to bring out their best flavor, I decided to grill them first prior to putting them on the pizza. It only takes a few minutes and they look so pretty! I was lazy (and the BBQ grate is broken…) so I did them inside on our cast iron griddle, but do ’em on the outside grill if you so please.
Speaking of laziness, I also bought the crust from good ol’ Trader Joe’s. They make very convenient 1 lb. packages of dough that happen to make 2 nicely sized personal pizzas. All of the flavors are good, but we usually go with the whole wheat to amp up the nutrition a bit.
Also, the jalapeno is a must here. Not quite sure why but it really pulled everything together. Just remember to wear gloves while slicing&seeding it, especially if you wear contacts! We also topped the pizza with some mozzarella, which holy moly makes it taste good. I usually forego the cheese on pizza because, come on, we don’t really need all that cheese in our lives, but it sure is good. Every once in a while is okay, right?
Grilled Zucchini Pizza
An easy & tasty way to use up that zucchini from your garden! The zukes are grilled first, then baked on top of some dough with onion, jalapeno, and mozzarella cheese. This is the perfect summer pizza!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 2
- 1 lb pizza dough (store-bought or homemade)
- 1 large zucchini, sliced into 1/4″ rounds
- 1/2 cup pizza sauce
- 1/4 cup sliced onion
- 1 jalapeño, sliced & seeded
- 4 oz mozzarella cheese, sliced into 1/8″ rounds or shredded, optional
- Preheat oven to 450F. Prepare dough according to package directions (mine didn’t need much prep).
- Slice the zucchini and grill (on the BBQ or an indoor griddle) about 2-3 minutes each side until mostly cooked. Set aside.
- Divide the dough in half and place on a flour-dusted cutting board. Dust the dough all around with flour and press into a circle-ish shape about 8 or 9″ in diameter, handling it as little as possible (you can also roll it, but I find this makes for a less airy crust). If it is resisting your efforts, let it rest for 15 minutes and try again.*
- Transfer the dough onto two separate pieces of parchment. Cut/rip the excess parchment off so it doesn’t get super burned in the oven.
- Spread half the tomato sauce onto each pizza and top each with half the grilled zucchini, onion, and jalapeno. Top with mozzarella and slide the parchment and pizza into the oven onto a hot pizza stone (or bake on a cookie sheet if you don’t have a stone).
- Bake for 15 minutes, until the cheese is nicely browned and the crust is golden. It is best to bake them one at a time. Let cool for 5-10 minutes, then cut and serve!