As I type, Nick and I are slowly being loaded down with zucchini and tomatoes and corn from the garden. Every day, we have more of each, ready to be picked.
I haven’t had enough tomatoes to do any canning – yet – but that’s coming soon.
For our pizza lunch a few weeks ago, we tried the fig and bacon pizza, but I wanted to try another spin on one of my favorite combinations, too.
Plus, one pizza is never enough. We always want leftovers, so I almost always make two pizzas. It also works out that my homemade pizza dough recipe makes enough for two crusts.
My original idea was to do a typical margherita pizza with some added zucchini. But we had some pepperoni in the fridge and we figured – why not?
Also – there’s no tomato sauce on this pizza! Since I knew the tomatoes would give off some liquid and I didn’t want the zucchini to get soggy, I just drizzled the crust with some olive oil before loading on the toppings.
I’m pretty sure that homemade pizza is one of the best things ever.
Especially when it’s smeared with olive oil and topped with garden fresh tomato and zucchini, mild mozzarella, spicy pepperoni, and a sprinkling of fresh basil.
Make at your own risk. You won’t be able to stop at one piece.
Fresh Tomato, Zucchini, and Pepperoni Pizza
Makes: 8 medium-size slices
- 1 Tbsp olive oil
- 1 cup mozzarella, shredded
- 2 medium tomatoes, sliced
- 1/2 medium zucchini, halved and sliced
- 1/4 cup pepperoni
- 2 Tbsp fresh basil, chopped
- 1 crust (1/2 recipe) of my go-to pizza dough recipe
- Preheat oven to 475 degrees.
- Stretch dough into a circle to fit your pizza stone or baking sheet.
- Brush olive oil on the dough and top with mozzarella.
- Layer the sliced tomatoes, zucchini, and pepperoni on the pizza.
- Place pizza in the oven and bake 12-14 minutes until the cheese is browned and the dough is cooked and golden.
- Take the pizza out of the oven and sprinkle with the fresh basil.
- Slice and serve.