Tomato-Zucchini Pizza

Tomato Zucchini Tart

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.


  • 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


  • 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. 


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

Share via
Copy link