Summer Zucchini Pizzas

Name: Summer Zucchini Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Ingredients: Zucchini 1 lb; Potato starch ¾ cup; Parmigiano Reggiano PDO cheese 1.8 oz; Eggs 1; Basil to taste; Fine salt to taste; Black pepper to taste; Tomato purée ½ cup; Eggplant 1.75 oz; Yellow peppers 0.3 cup; Zucchini ½ cup; Mozzarella di bufala cheese 3.5 oz; Cherry tomatoes 1.8 oz; Basil to taste; Red onions ½; Smoked scamorza cheese 2.1 oz; Taggiasca olives 0.7 oz; Fine salt to taste; Extra virgin olive oil to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Makes: 9 pieces
Cost: Average

PRESENTATION

Summer zucchini pizzettes are this fun twist on what you might think of as pizza. And, honestly, it is all about taking some inspiration from Tuscany’s classic scarpaccia viareggina. These little guys really show off the tender flavors of zucchini, which you’ll find on Italian tables once summer rolls around. Plus, unlike regular pizza, these pizzettes use a zucchini flatbread base. Pretty simple, right? That makes them super moist and lets the veggies really shine.

In Tuscany, people love using zucchini in all sorts of ways. Sweet cakes, savory pies—you name it. And these mini pizzas? They fit right in. What makes them stand out is how simple they look but how surprisingly good they taste when you pop one in your mouth at an afternoon get-together or as a light snack. So, so tasty.

Buffets and summer parties are the perfect excuse to put out a platter of mini zucchini pizzas. I mean, you get three vegetarian topping options, so there's something for everyone. Each version brings that crispy edge from baking the zucchini flatbread just right, plus toppings that keep things fresh. Italians are big on letting veggies do the talking, especially in warm months. And this zucchini pizza recipe? It’s a solid way to bring that vibe to your table.

The golden color of the baked zucchini base topped with seasonal veggies makes these summer appetizers look really, really inviting. Folks often end up surprised at how much flavor you get from something so simple. Seriously good. Proof that sometimes, the best healthy zucchini recipes come from just a handful of good ingredients. Next time you’re craving homemade pizzettes that feel a bit different, these seasonal vegetable pizzas are way, way better than the usual. Plus, they show off what summer's got to offer.

And remember, whether you’re in Tuscany or anywhere else, embracing fresh ingredients is always the key to a memorable dish. Serve them up at your next gathering, and watch them disappear in no time. For real, everyone will be asking for the recipe.

INGREDIENTS

Ingredients for 9 mini pizzas: Zucchini 1 lb (450 g); Potato starch ¾ cup (100 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Eggs 1; Basil to taste; Fine salt to taste; Black pepper to taste

for the various toppings: Tomato purée ½ cup (120 g); Eggplant 1.75 oz (50 g); Yellow peppers 0.3 cup (50 g); Zucchini ½ cup (60 g); Mozzarella di bufala cheese 3.5 oz (100 g); Cherry tomatoes 1.8 oz (50 g); Basil to taste; Red onions ½; Smoked scamorza cheese 2.1 oz (60 g); Taggiasca olives 0.7 oz (20 g); Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Summer Zucchini Pizzas

Wash and trim the zucchini 1, then grate them with a coarse grater 2. Gather them in a bowl and add an egg 3.

Continue by adding salt 4 and pepper, then add the potato starch, Parmesan 5, and a handful of torn basil leaves 6.

Mix the ingredients 7, then form round patties about 5-6 inches in diameter by pressing the mixture onto baking trays lined with parchment paper and lightly oiled (8-9). With these amounts, you will get 9 mini pizzas. Bake them in a static oven preheated to 356°F for about 8 minutes.

Now prepare the toppings: in a bowl, pour the tomato sauce, season it with oil and salt 10, and mix. Wash the vegetables and then slice the zucchini into rounds 11 and the eggplants into slices 12.

Remove the seeds and internal filaments of the bell pepper and cut it into strips 13. Heat a grill and when it’s hot, place the vegetables 14 and grill them for a few minutes, until the typical grill marks appear 15.

Cut the mozzarella into pieces 16 and drain it through a sieve 17. Now wash and quarter the cherry tomatoes 18.

Peel and thinly slice the red onion 19. Finally, cut the smoked cheese into very thin slices as well 20. Take the pre-cooked zucchini mini pizzas and top 3 of them only with tomato sauce, another 3 with tomato sauce and mozzarella 21.

and the cherry tomatoes 22. Finally, top the last 3 with smoked cheese 23, onions, and olives 34.

Add salt and pepper 25 and bake in a preheated oven at 356°F for 15 minutes, plus another two minutes on grill setting. Remove the mini pizzas from the oven and top only those with sauce with the previously grilled vegetables 26. Garnish with fresh basil and drizzle with a little olive oil. The zucchini mini pizzas are ready to be enjoyed 27!

Storage

You can store the zucchini mini pizzas in the refrigerator, in an airtight container, for 2 days. Freezing is not recommended.

Tip

If you prefer, you can make one large zucchini pizza by spreading the dough over the entire baking sheet. It will be perfect to cut into slices and share with friends!

For the translation of some texts, artificial intelligence tools may have been used.

Summer Zucchini Pizzas

PRESENTATION

INGREDIENTS

How to prepare Summer Zucchini Pizzas

Storage

Tip

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