Dinner
Sheet-Pan Zucchini Pizza
Zucchini slices release their juices against a crisp whole-wheat crust, mingling with creamy ovolini mozzarella, briny feta, and bright lemon. Garlic perfumes each bite while fresh basil finishes with a fragrant lift.
- Total
- 28 min
- Prep
- 15 min
- Cook
- 13 min
- Serves
- 5
Nutrition per Serving
- Calories
- 332
- Protein
- 12g
- Carbs
- 42g
- Fat
- 15g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 563mg
Ingredients
- 1 (8-ounce) zucchini, thinly sliced crosswise (2 cups)
- 1/8 tsp salt
- 1 lb whole-wheat pizza dough, at room temperature
- 2 tbsp extra-virgin olive oil, divided
- 1/2 tsp ground pepper, divided
- 4 oz fresh ovolini mozzarella cheese, thinly sliced
- 1 small thin-skinned lemon, ends trimmed, seeded and very thinly sliced
- 1/4 cup crumbled feta cheese
- 2 clove garlic, thinly sliced
- 1/4 cup chopped fresh basil leaves
Instructions
- Place a large rimmed baking sheet in cold oven; preheat to 450°F.
- Toss zucchini and salt in a large colander set over a large bowl; let stand for about 10 minutes.
- Meanwhile, stretch pizza dough into a 15-by-10-inch rectangle on a large cutting board covered with parchment paper. Brush the dough evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
- Pat the zucchini dry (discard liquid). Top the dough evenly with mozzarella slices, lemon slices, zucchini slices, feta, garlic and the remaining 1/4 teaspoon pepper. Drizzle with the remaining 1 tablespoon oil. Remove the hot baking sheet from the oven. Quickly slide the parchment paper and pizza onto the baking sheet. Bake at 450°F until the crust is browned and the cheese is melted, 12 to 13 minutes. Sprinkle with basil.