I wish I had a better introduction to this recipe other than the yearly acknowledgment of summer with an abundance of summer squash. Alas, here we are. Originally published in my zine, this zucchini pizza is a delicious way to use zucchini, even if you're feeling a bit burnt out from eating summer squash. 

Zucchini Pizza, a summer must

There are many ways to use zucchini on pizza: thinly sliced and left raw to soften in the pizza oven, herb-marinated strips layered in with the cheese, and diced then lightly cooked in a bit of garlic (just to name a few). 

I, however, prefer to cook the zucchini low and slow until the pieces break down into a thick jammy consistency. This forms the base for a perfect pizza sauce and a great alternative to the constant rotation of tomato-based options. 

Larder: Jammy Zucchini

This mixture has more uses than one might think. I add a bit more cream and cook morning eggs in it (decadent but delicious), or leave the cream out entirely and spread it on grilled cheese or tuck it into quesadillas. Make a double batch and store it in an airtight container in the fridge for up to 5 days to use with multiple meals. 

Zucchini Pizza, hold the zucchini

During the cooler months, when zucchini is out of season, I rely on my other favorite: fennel. Fennel's anise flavor mellows with the help of cream, and the hearty vegetable melts beautifully into the onions here.

Make it vegan

Drop the heavy cream (it's not truly necessary; I just like it) and use your favorite vegan pizza cheese. You could also dollop this pizza with the Almond Ricotta from Issue 3. 

About pizza dough

While the toppings are important, the dough can make or break a pizza (cheese won't save you from a cardboard-like crust)! I make a same-day dough that's relatively hands-off but results in a beautiful crust every time. 

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Jammy Zucchini Pizza

1 12-inch pizza

A delightful summer pizza swapping the traditional tomato sauce for a creamy zucchini base.

JAMMY ZUCCHINI

• 2 tablespoons (24 g) olive oil
• 1 (270 g) medium onion (minced)
• ½ teaspoon kosher salt
• 1 (300 g) small zucchini (chopped into small dice)
• 2 tablespoons (28 g) 28g heavy cream

PIZZA

• Pizza dough (enough for 1, 12-inch pie)
• Flour for dusting
• 3 oz (90 g) torn or shredded mozzarella cheese
• Black pepper for finishing

1. To make the jammy zucchini: Heat the olive oil in a medium skillet over medium heat. Add the onion and salt. Cook for about 10 minutes, until the onion just starts to soften. Stir in the zucchini, cover, and cook for another 10 minutes. Remove the lid, lower the heat to medium low, and continue to cook, stirring occasionally, until the zucchini has broken down and is lightly caramelized, 25-35 minutes. Stir in the heavy cream and set aside until ready to use.
2. To make the pizza: While the zucchini is cooking, preheat an oven or grill (whichever you prefer for cooking pizza). Let the pizza dough rest, covered, at room temperature, while preheating and prepping.
3. Stretch the dough into a 12-inch circle. Place on a floured pizza peel, spread the jammy zucchini over the dough, and sprinkle with the mozzarella cheese. Bake until the cheese is bubbly and the crust is golden brown and cooked through. (The cook time will depend on your chosen pizza-making method.)
4. To serve: Once the pizza is cooked finish with black pepper before serving.

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