This skillet zucchini pizza has a crispy yet super chewy crust. With layers of tangy basil pesto, mozzarella and ricotta it’s a great all-around option for pizza night.
I sound like a total dieting cliche when I say this but, pizza is always my “cheat” of choice when I’m dieting (or “cutting” as they say in the macro-counting world).
First meal after my “cut” was over last month? Half a pie from the local pizza place down the road. Nothing fancy, just a good old NY-style cheese pizza. Paleo brownies were demolished afterwards as well for good measure.
I’ve done the skillet pizza thing before and I’m definitely a fan. The skillet gives the crust the BEST texture. And as long as you know how to clean a cast iron skillet properly afterwards, it’s so worth making this way. In my opinion, it’s completely unrivaled by a pizza stone or baking sheet. Although, this fall hummus pizza is a close runner up for a recipe that uses a pizza stone.
With a crispy bottom and sides, but chewy and doughy center, the crust on this zucchini pizza is perfection. It’s actually similar to Blackstone pizza but since outdoor griddling isn’t possible all year round here in NY, this method is a great option for the colder months. I actually prefer this method to the one from the whole wheat chorizo spinach skillet pizza of a few months ago.
There are times when nothing but a classic red-sauce pizza will do, but more often than not, I’m gonna have to pick white pizza over red pizza. And if I’m eating stromboli, I’ll always choose a white ricotta dip over marinara sauce. The dollops of creamy ricotta (or even better, creamy garlic scape pesto made with ricotta) just steal my cheese loving heart. Sorry, tomatoes.
The thing that sets this white zucchini pizza apart from the rest though is the pesto. This is not just your average basil pesto, folks. Nope, it’s a tangy bright, slightly nutty, slightly salty, not too oily spectacular spread made possible with a secret ingredient: rice vinegar.
Instead of the typical small squeeze of lemon (or lemon zest like in this ramp pesto recipe) pesto sometimes gets, I decided to go full on tang with a generous amount of basil and oregano seasoned rice vinegar. It brings an almost “pickled” taste to the pizza crust and thinned out as a drizzle on top, you can add even more for a bright and refreshing pop to every cheesy bite.
Next time, I want to try quick pickling the zucchini slices in the vinegar beforehand too. The more tang, the better. Or maybe even throwing some fermented vegetables on top — yum!
Why You’ll Love This Zucchini Pizza Recipe
- Bold flavors: The pesto delivers a tangy, nutty and vibrant kick that’s an unexpected flavor boost.
- Perfect crust: Crispy on the outside, tender and chewy in the center.
- Creamy toppings: Ricotta and mozzarella create a rich, indulgent bite.
- Fresh zucchini: Thin slices of zucchini bake to tender perfection without getting soggy.
- Easy customization: Adjust the toppings to suit your favorite flavors.
- Simple technique: The skillet method ensures foolproof results every time.
Everything You’ll Need for this Recipe
This zucchini pizza recipe features simple ingredients that work together to create a flavorful and satisfying pizza. Here’s what you’ll need:
- Pizza Dough: You can use a homemade or store-bought option, even making this gluten-free if you want.
- Extra Virgin Olive Oil: Helps the crust crisp up beautifully in the skillet.
- Fresh Basil Leaves: The key ingredient for the vibrant pesto.
- Walnuts and Pistachios: Add a nutty flavor and texture to the pesto.
- Grated Parmesan Cheese: Provides a salty, umami flavor in the pesto.
- Seasoned Rice Vinegar: The secret ingredient for tangy and bright pesto.
- Mozzarella Cheese: Melts beautifully for that gooey, cheesy topping.
- Ricotta: Adds a creamy layer to the pizza for extra richness.
- Zucchini: Thinly sliced for tender bites that don’t overpower the crust and cook perfectly in the oven.
- Red Pepper Flakes: A subtle kick of heat for garnish.
How to Make Skillet Pesto Zucchini Pizza
The full, detailed ingredient list and directions can be found below, but here’s a run down of the simple process for making this zucchini pizza in a cast iron skillet.
Prepare the Pesto
Combine the basil, walnuts, pistachios, parmesan cheese and rice vinegar in a food processor. Process the mixture until finely chopped then slowly drizzle in the olive oil while processing until a smooth texture results. You can adjust the consistency with water if needed.
Prepare the Dough
In a large bowl, allow the prepared pizza dough to rest at room temperature for 30 minutes. This step is especially important for store-bought refrigerated dough as it will help it relax and spread more easily into the skillet. Preheat the oven to 500°F.
Assemble the Pizza
Coat a 12-inch cast-iron skillet with olive oil. Press the dough into the skillet, ensuring it goes slightly up the sides. Spread a generous layer of pesto over the dough, leaving a small border. Sprinkle mozzarella evenly on top of the pesto, then arrange the zucchini slices on top. Dollop ricotta over the zucchini and sprinkle with red pepper flakes.
Cook the Pizza
Place the skillet on the stovetop over medium-high heat for 3–4 minutes, allowing the crust to set. Transfer the skillet to the preheated oven and bake for 10–12 minutes until the edges of the crust start to turn golden brown and the middle is set.
Finish and Serve
Let the pizza cool slightly in the skillet, then remove it with a spatula. Thin out some of the leftover pesto with water or olive oil and drizzle over the pizza before serving.
Recipe Variations
- Use a combination of zucchini and yellow summer squash for a different summer vibe.
- Add protein with pepperoni or cooked ground chicken, sausage or beef.
- Try veggies like bell peppers, mushrooms, or olives for added flavor.
- Use grated cheddar instead of parmesan for a different flavor option.
- Replace the pesto with traditional pizza sauce for a red pizza variation.
- Experiment with whole wheat dough or gluten-free options.
My Pro Tips
Recipe Tips
- Salt the zucchini slices to extract the water. Pat the slices dry with a paper towel or kitchen towel before topping the pizza. The same process is used to make these air fryer zucchini chips so they turn out super crispy. This also helps keep the top of the pizza from getting too soggy.
- Use olive oil generously in the skillet. Oil is your friend when it comes to easily sliding this pizza out of the skillet to slice and serve, don’t be afraid to liberally coat the bottom of the pan. The oil also help create a deliciously crisp bottom on the crust.
Does zucchini need to be cooked before putting on pizza?
No, thinly slicing zucchini ensures it cooks evenly in the oven without pre-cooking. You can also eat zucchini raw so there’s no concern about it being undercooked.
Storing and reheating leftover zucchini pizza
Place any leftovers in an airtight container or freezer-safe container with a tight lid. The pizza will keep in the fridge for up to 3-4 days and can be frozen for 2-3 months.
I find pizza is best reheated in a toaster oven, air fryer or oven to maintain the most crispiness to the crust.
Looking For More Pizza Recipes?
This roasted eggplant fennel pizza features whipped garlic feta which takes it totally over the top.
Naan pizza is an easy option when you don’t want to deal with pizza dough and has some unique ingredients like chorizo and sweet potato.
Nothing quite beats this spring pea and lemon pesto pizza in terms of originality. If you’re up for something different, check this one out!
Zucchini Pizza
Ingredients
For the pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup walnuts
- 1/4 cup shelled pistachios
- 1/4 cup grated parmesan cheese
- 2 tablespoons rice vinegar
- salt and pepper
- 1/3 cup extra virgin olive oil
For the pizza
- favorite store bought or homemade pizza dough, This whole wheat pizza dough is my go-to for homemade
- 1 tablespoon extra virgin olive oil
- 1 cup shredded mozzarella
- 1/2 large zucchini, thinly sliced
- 1/2 cup ricotta
- red pepper flakes for garnish
Instructions
For the pesto
- Combine all ingredients except olive oil in a food processor. Process for a few seconds until finely chopped and combined.
- With the processor running, slowly drizzle in the olive oil. Scrape down sides as needed and continue processing until desired consistency. You can add a bit of water to thin it out if you’d like.
For the pizza
- Preheat oven to 500°F degrees.
- Place olive oil in a 12 inch cast iron skillet and turn to coat the entire surface.
- Place dough in the skillet and shape so that it fills the pan and goes up along the sides a bit.
- Spread about 1/4-1/3 cup pesto on the dough, leaving a small perimeter around the dough plain.
- Sprinkle the mozzarella on top of the pesto then lay the zucchini slices on top.
- Dollop the ricotta all over the top of the pizza and garnish with a sprinkling of red pepper flakes.
- Turn a burner on the stove top to medium-high heat. Once hot, place the skillet on the burner and cook for about 3-4 minutes until the bottom sets and the oil starts to bubble up along the sides of the dough.
- Transfer the skillet to the preheated oven and cook for another 10-12 minutes until starting to turn golden brown on the edges and completely set in the middle.
- Remove from oven and let cool for a few minutes in the skillet before using a spatula to gently remove.
- Spoon about 2 tablespoons of the leftover pesto into a small bowl. Thin out with water or Nakano Basil and Oregano Rice Vinegar (or a combination of both) until you get a consistency that you can drizzle on top of the pizza.
- Drizzle pesto mixture on top of the pizza, slice and serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I didn’t make the recipe, however, I did use this new cooking technique. It is truly amazing and I’ll be making our pizzas this way from now on!
It was perfect crust, love this idea and will never go back!
This looks wonderful! I love the zucchinis on top of the pizza!
The flavors on this pizza sound out of this world good! Love me some homemade pizza!
We’re both on the zucchini page today, I adore white pizzas, and this one looks incredible <3
I love any use of pesto AND zucchini. What a fantastic recipe :)
I love how fresh this looks! I could eat at least half of this all by myself – easy. I’ve never made pizza in a skillet either – I think it’s time I give it a try.