Zucchini and Tomato Pizza for Two....(or more!)
I’d run out of inspiration for how to use up summer’s end of zucchini, tomatoes and basil, until I came across a recipe in Vegetarian Cooking for Everyone (Deborah Madison). After finishing off a single piece of this divine pizza, I am moving this recipe to my "Favorite Meals Before I Die" list, it’s that good! This makes a 10" pizza perfect for two dinner size servings, or 4 luncheon size servings with salad. Use the “Number of Servings” feature below to increase it as needed. I did tweak the recipe some to accommodate supplies on hand, or just because I tend to ‘deviate creatively’ from recipes, but this follows the cookbook version fairly close.


  • 10" PIZZA DOUGH RECIPE (or substitute your favorite pre-made pizza crust and adjust baking time & temp accordingly):
  • 1 1/4 cups all purpose flour, divided plus possibly more for kneading
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 teaspoons olive oil
  • 1/3 cup plus 1 tablespoon warm water
  • 3 small or 2 medium zucchini thinly sliced into rounds (about 6 ounces)
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • Kosher salt and fresh grated black pepper to taste
  • 4 ounces small sweet tomatoes sliced (I used large grape tomatoes and cut them lengthwise into thirds)
  • 1 garlic clove minced
  • 4 basil leaves sliced thinly (about 1/4 cup)
  • 3 ounces mozzarella cheese sliced thin or shredded
  • 1 1/2 ounces goat cheese or feta (I used shaved Parmigiano Reggiano)
To see directions and other information about this recipe, please follow this link