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Whole-Wheat Crust Zucchini Pizza with Garlic and Fresh Basil

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Whole-Wheat Crust Zucchini Pizza with Garlic and Fresh Basil

Whole-Wheat Crust Zucchini Pizza with Garlic and Fresh Basil
Aimee Herring
Provided by:
total prep
Gail Simmons uses whole wheat flour in her recipe for pizza crust, then tops the pie with vegetables, herbs and fresh mozzarella.


  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour plus more for kneading
  • Fine sea salt
  • 1 packet active dry yeast
  • 1 cup very warm water (100º-110ºF)
  • 1/2 teaspoon sugar
  • 1/4 cup extra-virgin olive oil plus more for grill and drizzling
  • 2 medium zucchini
  • Coarse sea salt
  • 1 (28-ounce) can whole tomatoes in juice, juices drained
  • 5 ounces fresh mozzarella
  • 1 small red onion
  • 2 large garlic cloves
  • A large handful of fresh basil leaves
  • Chili pepper flakes (optional)


  • Put yeast in a small bowl, add water, then sugar, stir to combine. Let stand until foamy, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
  • In a large bowl, whisk together whole-wheat flour, all-purpose flour and 1 teaspoon fine sea salt. Form a well in center of flour.
  • Add oil to the well in flour and, with clean hands, mix together. Add yeast mixture and mix to combine. On a lightly floured work surface, knead dough for 6 minutes. Form dough into a ball, put in an oiled bowl, cover bowl with a clean dishtowel and let dough rise at warm room temperature for 90 minutes.
  • Meanwhile, trim zucchini and, using a hand-slicer or mandolin, cut lengthwise into 1/16 inch slices. Heat a grill pan over medium-high heat; lightly brush with oil. Grill zucchini until softened and golden, about 2 minutes per side. Transfer to a plate; season lightly with coarse sea salt.
  • When dough is ready, preheat oven to 500ºF with rack in center and pizza stone on rack. Once oven reaches temperature, heat stone for at least 30 minutes.
  • While stone heats, put tomatoes in a bowl and, using clean hands, break up into small pieces. Season tomato sauce with a pinch fine sea salt. Very thinly slice cheese, onion and garlic. Tear large basil leaves in half; leave small ones whole.
  • Tear off 1/4 of the dough and, using two hands, roll into a ball then press into a flat round, about 4 inches in diameter. Using a floured rolling pin, roll out dough on a floured pizza peel to a 10-inch round.
  • Spread about 1/3 cup tomato sauce onto dough, leaving a 1/4-inch border at edge. Working quickly, sprinkle some garlic and onion slices over sauce, then tear several slices mozzarella and put them onto pizza. Arrange zucchini slices over pizza in a crisscross pattern. Drizzle pizza with 2 teaspoons oil (avoiding edges), top with basil and sprinkle with coarse salt. Slide pizza off of peel onto stone and bake until edges are puffed and golden, about 6 minutes.
  • Transfer pizza to a cutting board; cut into 6 slices and serve immediately, with chili pepper flakes, if desired. Repeat with remaining ingredients.