Pizza Dough and Zucchini Tapenade Pizza

My family can’t seem to get enough pizza these days! And while we do order our fair share of it (Thank you, Domino’s!), we also love to make our own and have fun with the toppings. We have made black bean-cheddar-lime chicken and tortilla chip pizza, goat cheese- slivered potato-red onion and thyme pizza, and the latest fun one is zucchini-olive tapenade pizza. The fresh, light flavor of the zucchini is the perfect match for the briny, salty olives in the tapenade. If that pizza doesn’t appeal to you, this dough works well for anything you’d like to place atop your pie, and it is so easy, you just toss things in a bowl. So make like a Ninja Turtle and enjoy pizza time! (Shout out to Dylan, Happy 5th Birthday Mr. Charming!)

Olive Oil Pizza Dough & Zucchini Olive Pizza


Pizza Dough and Zucchini Tapenade Pizza
Recipe type: Lunch, Dinner
Cuisine: Italian-American
Prep time:
Cook time:
Total time:
Serves: 8-10
This basic pizza dough recipe will make 3 large pizzas. It will keep in the refrigerator if left in a loosely-lidded container for up to 12 days. The proportions of ingredients for the zucchini-tapenade pizza are enough to make one large pizza, assuming you'd want to top the other two differently.
  • 2¾ cups lukewarm water (no more than 110ºF)
  • 1½ tablespoons yeast (2 packets)
  • 1 tablespoon Kosher salt
  • 1 tablespoon sugar
  • ¼ cup extra virgin olive oil
  • 6½ cups unbleached all-purpose flour
  • cornmeal for dusting
  • 2 medium or 3 small zucchini
  • ¾ cup olive tapenade (I love the one at Trader Joe's, choose your favorite.)
  • 8 oz. shredded mozzarella
  • ¼ cup shredded fresh parmesan cheese
  • olive oil for brushing on the crust
  1. In your largest mixing bowl or glass prep bowl, pour in the lukewarm water, yeast, salt, sugar and olive oil.
  2. Stir in the flour with a wooden spoon. You may want to also get your hands into it briefly to incorporate all the flour. Wet your hands to make this really easy. Don't worry if it doesn't look perfect at this point.
  3. Rub a little olive oil around the exposed sides of the bowl and loosely cover. Allow it to rest at room temperature for about 2 hours, until the dough rises and collapses (or flattens on top).
  4. Sprinkle some flour onto the counter, cut the dough into 3 pieces (or more, up to you!) and shape into pizzas.
  5. Generously coat your pizza pans with cornmeal, gently lay the dough on top, layer on your favorite toppings and bake at 475ºF on the bottom rack of your preheated oven for 10-12 minutes, until cheese is golden brown.
  6. To make the zucchini-tapenade pizza, simply cut the zucchini into rounds and saute in a little olive oil for about 5 minutes, until tender-crisp. Set aside to cool slightly.
  7. Spead the tapenade over the pizza dough first, then layer on the zucchini rounds, then the mozzarella cheese. Sprinkle over the parmesan and brush the crust with a little olive oil. Bake at 475ºF for 10-12 minutes, until crust and cheese are browned.


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