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Make this simple sourdough zucchini pizza as a snack or appetiser that’s sure to pleaser! Simple sourdough pizza dough topped with ricotta cheese and summer ripened zucchini and cherry tomatoes.
Make it extra special with homemade ricotta and drizzles of extra virgin olive oil.
Made with 200g of sourdough pizza dough, this summer inspired sourdough pizza is almost like a zucchini and ricotta sourdough flatbread.
If you love combining your sourdough starter with beautiful summer zucchini, why not try these sourdough discard zucchini muffins, sourdough zucchini fritters or sourdough zucchini bread.
Sourdough Pizza Dough
This easy sourdough zucchini pizza is made with a 200g portion of sourdough discard pizza dough. You can make a batch of pizza dough specifically for this pizza, or it’s a great way to use up leftover dough lurking in the fridge at the end of the week.
Sourdough pizza dough stores really well in the fridge and can be brought life quickly when you need it.
I have successfully cooked this pizza in a conventional oven and in a gas fired pizza oven. The photos in this blog show a sourdough zucchini pizza that has been baked in a conventional electric oven at 230C (446F).
My oven in my kitchen has a pizza setting which I use, but you can just use the fan setting on your oven for a similar result. Baking in a wood fired or gas fired pizza outdoor pizza oven will give you a much bubblier crust and a much shorter cooking time.
How To Make Sourdough Zucchini Pizza
Sourdough zucchini pizza is a cinch to pull together – as long as you have all the components on hand. I’ve written a comprehensive guide to making sourdough discard pizza dough (including a video) here.
If you would like to use homemade ricotta on your pizza, you’ll find instructions for how to make ricotta at home here.
- Preheat your oven to 230C (446F) or prepare your preferred pizza oven as directed.
- You’ll need 200g of sourdough pizza dough for this recipe. I recommend using this recipe for your sourdough pizza dough (this recipe is also great if you have a ball of dough left over that needs using up).
- Stretch the sourdough pizza dough out by hand into a rough oval shape. You want the outer edge slightly thicker than the middle. I’ve used a 200g dough ball for this recipe, but you can make a bigger base if you’d prefer.
- Spread the passata or pizza sauce (I’ve used homemade pizza sauce) all over the pizza dough. You could also use this white sourdough pizza sauce for something different.
- Spread 150g of ricotta cheese over the top of the passata, right out to the edges.
- Use a vegetable peeler to slice the zucchini into ribbons. Add these to the pizza, twisting and rolling them to create some visual interest. Add the cherry tomato halves. Drizzle the whole pizza with olive oil and season with pepper and salt.
- Bake in a hot oven (230C/446F) for around 15 to 20 minutes (or until the edges are golden and bubbly and the ricotta is baked) or in a wood fire or gas pizza oven for just a few minutes).
- When you remove the pizza from the oven, drizzle it with more olive oil. Slice into wedges and serve immediately.
Freezing + Storing
This sourdough zucchini pizza is best eaten straight out of the oven. The ricotta makes it a “wetter” pizza than you might be used to and doesn’t really keep well. I don’t recommend storing it once you’ve cooked it as the ricotta can make the base soggy if it sits too long.
It can be frozen prior to cooking though for a quick “grab and bake” pizza in the freezer.
To freeze the topped pizza, freeze it on a piece of parchment paper before wrapping in aluminium foil.
Bake from frozen when you’re ready to bake it.
Sourdough Zucchini Pizza
Equipment
- Baking Tray or Pizza Peel
- Pizza Cutter
Ingredients
- 200 g Sourdough Pizza Dough, (use this sourdough pizza recipe)
- 30 g Passata, (or good quality pizza sauce)
- 20 g Olive Oil
- 150 g Ricotta Cheese, (homemade ricotta recipe)
- 1 Zucchini, (small, sliced into ribbons)
- 6 Cherry Tomatoes, (cut in half)
Instructions
- Preheat your oven to 230C (446F) or prepare your preferred pizza oven as directed.
- You'll need 200g of sourdough pizza dough for this recipe. I recommend using this recipe for your sourdough pizza dough (this recipe is also great if you have a ball of dough left over that needs using up).
- Stretch the sourdough pizza dough out by hand into a rough oval shape. You want the outer edge slightly thicker than the middle. I've used a 200g dough ball for this recipe.
- Spread the passata or pizza sauce all over the pizza dough.
- Spread 150g of ricotta cheese over the top of the passata, right out to the edges.
- Use a vegetable peeler to slice the zucchini into ribbons. Add these to the pizza, twisting and rolling them to create some visual interest. Add the cherry tomato halves. Drizzle the whole pizza with olive oil and season with pepper and salt.
- Bake in a hot oven (230C) for around 15 to 20 minutes (or until the edges are golden and bubbly and the ricotta is baked) or in a woodfire or gas pizza oven for just a few minutes).
- When you remove the pizza from the oven, drizzle it with more olive oil. Slice into wedges and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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