Quick zucchini mini pizzas without baker’s yeast are a perfect solution when I want something tasty but don’t have time for long rising — I prepared them on TV on Canale10 in my show La cucina di Vane.
This recipe is really simple and within everyone’s reach: just a quick dough with instant leavening and in a few minutes you’ll have soft, fragrant and super tasty mini pizzas on the table!
Perfect as a savory snack, aperitif or quick dinner, these zucchini mini pizzas are loved by everyone, adults and kids alike. And they are made with simple ingredients we usually have at home!
You can read all the recipes made on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 site, you can watch this episode here.
Remember: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 10 pieces
- Cuisine: Italian
Ingredients
- 2 cups type 0 flour
- 3/4 + 1 cup water (At room temperature)
- 1 tbsp extra-virgin olive oil (Generous)
- 1 pinch fine salt
- 2 tsp instant baking powder for savory preparations
- 1 large zucchini (Large)
- to taste extra-virgin olive oil
- to taste salt
- to taste dried oregano
How to prepare the quick zucchini mini pizzas
In a bowl pour the flour together with the instant baking powder for savory preparations and mix well.
Add the water little by little and the extra-virgin olive oil, starting to work the dough with a fork.
Add the salt as well and continue kneading by hand until you obtain a soft, homogeneous dough ball.Wrap the dough in plastic wrap or cover it and let it rest in the refrigerator for about 15–20 minutes.
This step will help make it more workable and softer.Take the dough, divide it into many small balls and roll them out with a rolling pin to form thin mini pizzas.
Place the mini pizzas on a baking sheet lined with parchment paper.
Dress them with a drizzle of oil and a pinch of salt.
Add the grated zucchini on top, another pinch of salt and, if you like, a sprinkle of oregano.Bake the mini pizzas in a static oven at 374°F for about 15 minutes, until they are lightly golden.
Once baked, let them cool slightly and then serve them.
They will be soft, flavorful and irresistible!
… Vane’s tips
The mini pizzas keep for a couple of days in a food-grade plastic bag. Reheat them in the oven or in an air fryer before enjoying them; they’ll return to being as soft as freshly made.
You can add grated cheese or mozzarella for an even more indulgent version.
Also great with other vegetables like eggplant or peppers.
Perfect to prepare in advance and take outdoors.
