This summery pizza recipe is so, so what I’m craving right now: It’s totally unfussy, totally easy and totally delicious. What? Pizza with Zucchini and Cheddar? No sauce? Trust me on this; it’s awesome.
Keep pizza dough on hand this summer, will you please? It’s really easy, doesn’t require rising time if you’re in a hurry, and you can make a batch—that’s enough for two pizzas—and stash half in the freezer for future use. Voila: Pizza dough always on hand.
Here’s my favorite recipe for homemade pizza dough. I love King Arthur Flour’s Perfect Pizza Blend flour, but regular ol’ AP flour will do.
Visit your favorite farmstand, pick up some early-season zucchini, grab the brick o’cheddar in the fridge and get after it.
Zucchini and Cheddar Pizza
serves 4
1 lb. pizza dough
3 large zucchini (green and/or yellow), ends trimmed
1 teaspoon fine sea salt
8 oz. sharp cheddar cheese
Freshly ground pepper or red pepper flakes
3 Tbsp. panko breadcrumbs
Preheat oven to 450°; if you have a pizza stone, place it on the center rack to preheat. Rub a 10.5-inch-by-15.5-inch rimmed sheet pan with olive oil. Using oiled fingertips, press and stretch the dough into the pan, pinching together any holes that form.
In a food processor fitted with the large shredding blade, shred the zucchini; you’ll have about packed 4 cups. Use the same to shred the cheddar. In a colander, toss together the zucchini and salt; let stand 30 minutes or more to release liquid from zucchini. With your hands and some paper towels, squeeze the zucchini as dry as possible; transfer to a large bowl and add the cheddar, tossing to combine. Add pepper or red pepper flakes to taste. Spread the zucchini-cheddar mixture evenly on the dough from edge to edge. Sprinkle breadcrumbs evenly over zucchini. Place the pan on top of the pizza stone; bake 25–30 minutes, until the pizza is deeply golden on top. Cut into squares.
