Tomato-Zucchini Pizza

I don’t remember the reason and I don’t remember when, but somewhere along the line of my life I decided to stop using pizza sauce.

Instead I use paper thin slices of fresh tomato.

With a sharp, preferably serrated knife, I can get 8 – 10 slices from a medium – large tomato…. More from a truly big one. Two tomatoes will usually cover a 14″ (35cm) pizza which is what I make for the 2 of us.

I don’t put a lot of toppings on pizza – a few bits of ham or salami, some fried onions maybe and a sprinkle of cheese.

It does not resemble the monstrous pizzas one gets from a pizza shop in the US or UK.

It does mean that we only have pizza when we have fresh, ripe tomatoes – eating with the seasons.

As long as I had a small zucchini I decided to add that and make it a healthier dinner pizza. I put the zucchini slices under the tomatoes, rather than on top to help them get completely tender – which they did.

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Tomato-Zucchini Pizza

There is no sauce on this pizza – just the paper thin garden ripened tomatoes. It’s all you need.
Slice onions, tomatoes, and zucchini very thin with a sharp knife, mandolin or food processor.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Pizza

Ingredients

Scale
  • 1 red onion, thinly sliced 1/16th inch (.3cm)
  • 1 tsp dried thyme
  • 2 tsp olive oil 
  • 1 courgette (zucchini), medium, 7 – 8 inches (20cm),  thinly sliced 1/16th inch (.3cm)
  • 2 tomatoes, thinly sliced 1/16th inch (.3cm)
  • 6oz (180gr) deli or baked ham or smoked turkey, sliced thinly, cut into strips 
  • 3oz (90gr) shredded cheese
  • 2 tbs Parmesan 
  • 1 sheet puff pastry

Instructions

  • Lay the puff pastry out on a baking sheet. With a dull knife (butter knife) lightly score a line around the pastry, 1/2″ (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.
  • In a medium skillet sauté onion in oil until tender, about 7 minutes. 
  • Add thyme and stir to combine. 
  • Remove from heat until needed.
  • To assemble: Spread the onion on the puff pastry, staying inside the scored line.
  • Lay the zucchini slices on top in 2 circles, edges touching. 
  • Spread the ham on top of the zucchini.
  • Lay the tomatoes on top of the ham, edges touching. 
  • Sprinkle with shredded cheese and Parmesan. 
  • Bake, 420F (210C) until edges of the crust are golden and vegetables are tender, 25 – 35 minutes. 
  • Remove. Cut into wedges and serve. 

Notes

Cutting the zucchini paper thin should reduce the risk of excess moisture as it bakes. If you still see a bit of liquid, score a slit in the edge and tilt slightly to drain. 
Or ignore it….. You may not use all of the zucchini
Scoring a line around the edge or puff pastry allows the edges to puff up.

Keywords: pizza, tomatoes, zucchini

I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.

I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.

I’ll just leave you with some informative tidbits from the past to round out my posts.

More from my herb primer:

Coriander (leaf), aka: Cilantro: Goes with green salads, Asian and Indian cuisines, curries, Indian.  Combine with basil, curry leaves, dill, parsley, lemon grass, fenugreek. (Some of us cannot abide this herb.)

Dill (leaves or weed): Goes with white sauces for chicken and fish, eggs, potatoes, fish, cucumbers, yogurt or sour cream, salad dressings, vinegars.  Combine with basil, chives, fennel fronds, parsley.

Marjoram: Goes with fish, vegetables, poultry, eggs, salads.  Combine with basil, bay, oregano, paprika, oregano, rosemary, sage, savory, thyme.

Mint (spearmint): Goes with peas, tomatoes, yogurt, salad dressings.  Combines with marjoram, oregano, rosemary, sage, savory, thyme.

Oregano: Goes with pizza, Italian pasta dishes, roast meats and poultry, meat loaf.  Combine with bay, marjoram, paprika, oregano, rosemary, sage, savory, thyme.

4 thoughts on “Tomato-Zucchini Pizza”

  1. There is a pizza joint about two and half hours from us that makes the best pizza I’ve ever eaten and it’s because the crust is fabulous. We vacation there, but we’ve been known to take day trips 😉

    I don’t eat coriander. I definitely don’t eat cilantro. Both taste like soap to me.

  2. Love this! I am not a big fan of pizza sauce, xo can’t wait to try this! Enjoy your vacation and time with your family.

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