The red pizza with zucchini is a pizza you won’t be able to say no to, the result is guaranteed.
By cutting the zucchini into thin sticks as I did and then arranging them on the pizza once the tomato is added, I assure you that your pizza will be really special.
The zucchini cut into sticks leave a more pleasant texture to the palate and the eye.
If you love pizza with vegetables, you will also enjoy this one, I then prefer it thin, but of course, you can roll it out to your preferred thickness.
If you happen to make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my fb page in your name.
Approx. 415 Kcal for each pizza
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 2 Hours
- Portions: 2 medium pizzas
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients to make Red Pizza with Zucchini
- 1 1/2 cups lukewarm water
- 2 tsp fresh yeast
- 5 1/2 cups Type 0 flour
- 1 tsp Salt
- 1 tsp Sunflower oil (in pieces)
- medium zucchini
- 5 oz Mozzarella
- 12 oz peeled tomatoes, chopped
- to taste salt
- to taste dried oregano
- thyme for the zucchini
- 1 tbsp extra virgin olive oil for seasoning the tomato
- 1 tsp for seasoning the zucchini
Preparation of Red Pizza with Zucchini
Take a medium-large bowl, put the lukewarm water, the yeast, and let it dissolve.
Add part of the type “0” flour and mix, then add the salt, the seed oil, and the remaining flour until a compact but soft dough is formed.
Leave to rise in a covered container with plastic wrap for at least 2 hours or until doubled.
In the meantime, prepare the zucchini, cut them into thin sticks and shorter than a finger, season them with 1 teaspoon of extra virgin olive oil, salt, and thyme, cook in a pan until they are cooked but not mushy.
Also prepare the tomato by passing it through a tomato press, put it in a bowl and season with extra virgin olive oil, salt, and oregano, set aside.
Once rising is completed, transfer the dough to a floured work surface, recreate a ball, then divide it into 2 and let it rest for 10 minutes.
Grease the pizza pans, roll out our balls to cover the pans, then season with the previously prepared tomato, add the zucchini set aside and crumble the mozzarella over.
