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
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.