Summer

Zucchini Pizza with Olive Vinaigrette

July  1, 2013
0 Ratings
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Kari Musz
    Kari Musz
  • Evamarie Socha
    Evamarie Socha
  • bejugo
    bejugo
  • Mary Ellen
    Mary Ellen
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)

    6 Reviews

    Mary E. August 23, 2015
    I made this for lunch today with zucchini from my garden. I mixed up a miso, garlic and olive oil paste instead of anchovy paste, and used parmesan and another cheese I had on hand, and it was great!
     
    Kari M. July 9, 2014
    What can I use as a substitute for the anchovy paste? I want to make it a vegetarian dish.
     
    Evamarie S. August 13, 2013
    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!!!
     
    bejugo July 17, 2013
    I made this recipe last night, but did it with the outdoor grill. Delicious!! Thanks for posting this : ))
     
    Phoov July 11, 2013
    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!
     
    Gail V. July 9, 2013
    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!