Zucchini Pizza with Olive Vinaigrette

By • July 1, 2013 • 5 Comments

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Serves 4

  • Cornmeal, for dusting
  • 1 pound pizza dough
  • 2 small zucchini, quartered lengthwise and thinly sliced
  • 2 ounces Provolone cheese, coarsely grated
  • 2 tablespoons olive oil, divided, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons red-wine vinegar
  • 1/2 cup pitted green olives (about 14), coarsely chopped
  • 1/2 teaspoon anchovy paste
  • 2 tablespoons chopped parsley
  1. Preheat the oven to 475° F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes.
  2. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about ¼-inch thick. Scatter it with zucchini and Provolone, drizzle with olive oil and season with salt and pepper. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes.
  3. Meanwhile, chop olives and transfer to a bowl with vinegar, anchovy paste, parsley and 2 tablespoons oil. Stir together to combine. Before serving pizza, drizzle with vinaigrette. Serve with side salad.
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Comments (5) Questions (0)


9 months ago Kari Musz

What can I use as a substitute for the anchovy paste? I want to make it a vegetarian dish.


over 1 year ago Evamarie Socha

Delicious! I used Land O Lakes 4-cheese Italian cheese instead of provolone, and used twice as much vinegar in the dressing. Everything else I kept the same and it was fantastic!!!


over 1 year ago bejugo

I made this recipe last night, but did it with the outdoor grill. Delicious!! Thanks for posting this : ))


over 1 year ago Phoov

I just made this, tonight. My nearby little grocery store only had slice provolone so I just covered the crust with that. For my husband, I added some turkey bacon. Did not have the anchovy paste so I skipped that. And I used olive tapenade in place of the chopped olives. The recipe was stupendous. Muchos gracias!


over 1 year ago Gail Viechnicki

This sounds terrific! What kind of provolone is called for - not the sliced deli style? is there an aged/chunk version that you can find somewhere? Thanks!