Zucchini and Thyme Roman-Style Pizza Recipe
This zucchini and thyme Roman-style pizza is inspired by Rome, with a crisp crust, tender zucchini, fresh thyme, and creamy mozzarella.
Servings 2 servings
Ingredients
- 1 ball homemade Roman-style pizza dough (half a batch)
- ¼ cup extra-virgin olive oil
- 1 clove garlic
- ⅓ cup finely grated Parmigiano-Reggiano cheese
- 2 small zucchini (about 7 oz / 200 g)
- Fleur de sel, or flaky sea salt
- Freshly ground black pepper
- 1 ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
- 1 tbsp fresh thyme leaves
- 1 ball burrata cheese (optional)
Instructions
Prepare the Ingredients
- Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove using a Microplane, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
- Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).
Preheat the Pizza Stone
- Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
Shape the Roman Pizza Dough
- Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
- Cover the crust with a clean kitchen towel and let rest for 15 minutes.
Garnish and Bake the Zucchini Pizza
- Generously brush the pizza crust with garlic-infused olive oil.
- Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Set the thin zucchini slices over the cheese in an overlapping pattern.
- Season the zucchini with a generous pinch of fleur de sel (zucchini needs to be seasoned properly to be flavorful) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
- Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
- SERVING: Pull the pizza out of the oven. Set the burrata over the hot pizza, breaking it up to open it. Drizzle the burrata with olive oil and sprinkle with flaky sea salt and black pepper. Garnish with fresh thyme leaves and serve immediately.
Video
Notes
Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.
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