Zucchini and tomato pizza

Skip the takeaway and whip up your own homemade pizza instead. Not only is it healthier, but you'll also have the satisfaction of having nailed the perfect pizza dough. Let's get cooking!

  • 30 mins preparation
  • 25 mins cooking
  • 1 hr marinating
  • Serves 4
  • Print


Zucchini and tomato pizza
  • 2 tomatoes, thinly sliced
  • 1 zucchini, thinly sliced lengthwise
  • 1 small red onion, thinly sliced
  • 2 clove garlic, crushed
  • 4 cherry bocconcini, sliced
  • 1 teaspoon fennel seeds
  • 2 tablespoon grated parmesan
  • 1/2 cup basil leaves
  • 2 tablespoon skinny tzatziki
  • 1 tablespoon fresh lemon juice
  • salad leaves, to serve
Pizza dough
  • 1/3 cup warm water
  • 1 teaspoon dry yeast
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup wholemeal plain flour
  • 2 teaspoon olive oil


Zucchini and tomato pizza
  • 1
    Preheat oven to 220°C. Line an oven tray with baking paper.
  • 2
    Make pizza dough; in a small jug, combine water, yeast, sugar and salt. Set aside for 10 minutes until frothy. Sift flour into a large bowl, returning husks. Add yeast mixture and oil. Mix to a soft dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl and set aside covered to prove for 1 hour (dough will double).
  • 3
    Punch dough down. Roll out to a rustic rectangle, 3mm thick. Place on tray.
  • 4
    In a bowl, toss tomato, zucchini, onion and garlic together. Spray with oil. Spread over base. Scatter with bocconcini and fennel seeds. Bake for 20-25 minutes until crisp.
  • 5
    Sprinkle with parmesan followed by basil leaves. Serve drizzled with combined tzatziki and lemon juice and a good grinding of black pepper.


For a cheesy pizza dough that the kids will love, add ¼ cup finely grated parmesan to dough. Calories will increase.

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