SHEET PAN ZUCCHINI PIZZA

If you love easy pizza recipes you’ll love this sheet pan zucchini pizza. It’s a white-based pizza (meaning it doesn’t have tomato sauce) and it’s topped with fresh buffalo mozzarella, thin zucchini slices marinated in lemon juice, crushed hazelnuts, and mint, and finished off with a zingy drizzle of hot honey. It’s delicious and has become one of my favorite zucchini recipes.

To make preparing it even easier I’ve used store-bought pizza dough. Once the pizza dough has come to room temperature the rest of the pizza comes together in only 15 minutes and then requires only about 12-15 minutes to bake. Quick and easy. Just the way I like my favorite recipes!

Why You’ll Love This Recipe

• Quick and inexpensive to make
• Uses just a few simple ingredients
• Easy to prepare. No special skills required
• Everyone loves pizza

What Ingredients Do I Need

For the pizza, you’ll need

• 1lb of store-bought pizza dough

For the toppings you’ll need;

• Zucchini – Ideally small zucchini.
• Hazelnuts – Toasted.
• Mozzarella Cheese – Fresh
• Parmigiana Reggiano – Grated.
• Lemon Juice – Freshly Squeezed.
• Lemon Zest
• Mint Leaves – Torn.
• EVOO
• Hot Honey – This is optional but really adds to the flavors. Find my recipe for hot honey here.

How To Make Sheet Pan Zucchini Pizza

• Let the pizza dough come to room temperature – It should be 24C (75F).

• Toast the hazelnuts and remove the skins – rub cooled hazelnuts in a tea towel to remove skins.
• Crush hazelnuts – Place cooled hazelnuts in a sealed bag and crush using a meat tenderizer or hard object like a rolling pin.

• Slice zucchini – A mandolin is best for creating thin, even slices but you can also use a knife to slice the zucchini thinly.

• Zest lemon and squeeze juice
• Marinate zucchini in lemon juice

• Assemble pizza – Spead the pizza dough out in an oiled sheet pan and add the toppings.
• Bake pizza – Bake at 232C (450F) for 12-14 minutes.
• Add finishings – When pizza is done, add mint and hazelnuts and drizzle with hot honey (optional).

I’ve used my own homemade hot honey for which you can find the recipe here. It’s easy, quick to make and (I think) tastes better than store-bought.

Recipe Tips and Tricks For Success

• Slice zucchini very thinly. If they are too thick they may not cook before the pizza dough is cooked.
• Make sure to let pizza dough come to 24C (75F) before stretching. This allows the gluten to rest so it won’t shrink back.
• Allow the pizza to bake until it’s completely done. It will be done when the bottom of the crust is firm and the edges are browned.

Recipe Variations

This is an extremely versatile recipe. Feel free to swap out the ingredients as you wish. If you don’t have hazelnuts you can use crushed peanuts or cashews. Walnuts would be great too. You could use (or add) yellow zucchini in place of green. You could also use pecorino cheese instead of parmigiana if that’s what you have on hand. And, of course, you could use your favorite homemade pizza dough recipe instead of using store-bought.

Recipe Substitutions

To make this recipe gluten-free you could use your favorite gluten-free pizza dough.

Storage Tips

If you happen to have any leftover pizza (highly unlikely) it will keep in a sealed container in the fridge for a few days. To reheat, place pizza pieces in a single layer on a baking tray and heat for 5-6 minutes in a 177C (350F) oven.

FREQUENTLY ASKED QUESTIONS;

Do you need to oil the baking sheet for pizza? Yes you should oil the sheet pan before spreading the dough. This will help keep the dough from sticking and allow it to brown easier.

Will parchment paper make pizza crust crispy? Using parchment paper on the sheet pan instead of olive oil will prevent the crust from crisping up a smuch as it will with evoo. However if you prefer a less crispy crust using parchment paper is a good way to adjust this. 

Zucchini Sheet Pan Pizza

A quick & easy white pizza topped with mozzarella, lemon zest, crushed hazelnuts, and zucchini slices marinated in lemon.

www.comfortandpeasant.com

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Course Dinner, Entree, Lunch, Main Course

Cuisine American, Italian

Servings 6

Equipment

• 1 Sheet pan

Ingredients

  

• 454g (1 lb) pizza dough (store-bought is fine)
• 30ml (2tbsp) lemon juice (freshly squeezed)
• 29g (2 tbsp) lemon zest
• 225g (2 cups) thinly sliced zucchini
• 52g (1/3 cup) hazelnuts
• 15ml (1 tbsp) extra virgin olive oil
• 250g (1/2 lb) 1-2 balls of fresh mozzarella cheese
• 30g (1/3 cup) Parmigiano Reggiano cheese
• 1 handful mint leaves (chopped or torn)
• hot honey for drizzling (optional)

Instructions

 

• Take pizza dough out of fridge to rest. Allow it to come to 24C (75F). This will take at least an hour.
  
• While dough is resting, add hazelnuts to a dry frying pan and heat over medium heat for 5-6 minutes shaking pan often. When hazelnut skins look browned (but not burnt) remove them from the heat and place on a clean tea towel to cool.
  
• While hazelnuts are cooling, squeeze lemon juice and zest the skin.
  
• Using a mandolin or a very sharp knife slice zucchini very thinly. Add zucchini slices to a bowl and add lemon juice. Mix well and allow to sit until you're ready to assemble the pizza.
  
• In the meantime gather up the 4 corners of the tea towel with the hazelnuts and twist the top until the nuts are loosely contained in the bottom. Using your free hand lightly massage the hazelnuts in the towel for about 20-30 seconds to remove the skins. Discard the loose skins and place the nuts in a plastic bag.
  
• Using a meat tenderizer or rolling pin lightly crush the nuts until they are in small to medium-sized pieces and set aside.
  
• When the pizza dough has reached 24C (75F) preheat the oven to 232C (450F) and grease the bottom of a sheet pan with olive oil using a pastry brush or paper towel.
• Using lightly oil hands spread the pizza dough over the bottom of the pan, lightly spreading with your fingers until it is evenly spread out to the edges of the pan.
  
• Using a pastry brush lightly oil the top of the dough with the 15ml (1tbsp) of olive oil.
• Ripping off pieces of mozzarella, evenly dot them over the pizza dough.
• Drain zucchini slices and blot with paper towels until they are dry. Add slices evenly to pizza.
  
• Sprinkle lemon zest and Parmigiano cheese evenly over pizza.
• Bake pizza for 12-14 minutes or until the bottom crust is lightly browned and firm and top edges are browned.
• Remove pizza from oven and sprinkle with crushed hazelnuts and chopped mint. Drizzle with hot honey if using. Cut and serve while hot.
  

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword cheap, Easy, hazelnuts, lemons, mint leaves, mozzarella cheese, parmigian reggainao cheese, pizza dough, quick, sheet pan, zucchini

Leave A Comment & Rate This Recipe

If you like this recipe I would be so grateful if you left a star rating along with a comment! Ratings help other people find my recipes so they can enjoy them too. Thanks! I appreciate your support!

And if you’re looking for more easy and quick recipes check out my Salmon, Avocado & Spinach Salad and my 30-Minute Maple Cranberry Chicken.