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EatSmarter exclusive recipe

Zucchini Pizza with Mozzarella

and Lemon
5
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Zucchini Pizza with Mozzarella

Zucchini Pizza with Mozzarella - A light, vegetarian pizza with a hint of lemon

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
370
calories
Calories
0
Print
1
small Lemon
2
Zucchini (about 250 grams)
5 tablespoons
2
5 sprigs
Marjoram (and more to garnish)
8
rounds Pizza dough (each about 15 cm)
9 ounces
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Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Tablespoon, 1 Fine grater, 1 Box grater, 1 Rolling pin, 1 Kitchen towel, 1 Citrus juicer, 1 Cutting board

Preparation steps

1.
Zucchini Pizza with Mozzarella preparation step 1

Rinse lemon in hot water, wipe dry and finely zest. Juice lemon.

2.
Zucchini Pizza with Mozzarella preparation step 2

Rinse zucchini and coarsely grate on the large holes of a box grater. Sprinkle with salt and let stand for 10 minutes.

3.
Zucchini Pizza with Mozzarella preparation step 3

Transfer zucchini to a towel and squeeze out excess liquid, discarding the liquid. In a bowl, combine grated zucchini with lemon zest, 2 tablespoons olive oil and 1-2 tablespoons lemon juice. Season with pepper.

4.
Zucchini Pizza with Mozzarella preparation step 4

Peel and chop garlic. Rinse marjoram, remove leaves from stems and chop leaves. In a small bowl, mix garlic and marjoram with the remaining olive oil.

5.
Zucchini Pizza with Mozzarella preparation step 5

Divide pizza dough into eight pieces. On a floured work surface, roll out pieces into rounds, each 1 cm (approximately 3/8-inch) thick. If using store-bought dough, prepare according to package instructions.

6.
Zucchini Pizza with Mozzarella preparation step 6

Transfer 4 dough rounds to a floured baking sheet. Sprinkle each with about 1 tablespoon marjoram and garlic oil.

7.
Zucchini Pizza with Mozzarella preparation step 7

Divide zucchini over the pizzas.

8.
Zucchini Pizza with Mozzarella preparation step 8

Drain mozzarella, cut into small pieces and layer on top of the zucchini. Place baking sheet on the lowest level of a preheated oven at 230°C (fan 200°C, gas mark 3-4) (approximately 450°F/convection 400°F). Bake 20-25 minutes. (Bake in two batches, if necessary). Sprinkle with a pinch of marjoram before serving.

Health information

Exact nutritional values of this recipe  
Nutritions
1 <none> contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein13 g(13 %)
Fat17 g(15 %)
Carbohydrates40 g(27 %)
Sugar added1.5 g(6 %)
Roughage5 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate80 μg(27 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C8 mg(8 %)
Potassium310 mg(8 %)
Calcium165 mg(17 %)
Magnesium65 mg(22 %)
Iron2.6 mg(17 %)
Iodine8 μg(4 %)
Zinc2 mg(25 %)
Saturated fatty acids5.7 g
Uric acid37 mg
Cholesterol15 mg
Development of this recipe:
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