More Italian inspiration coming your way!! I’m having a little FOMO from all the Italian vacations I’m seeing right now on social media! So the only logical thing to do is to plot a way to move there for every summer in the foreseeable future! But until that happens, I’m bringing a little Italy into my kitchen with this Roman Zucchini Pizza!!
Pizza in Rome is served in rectangles and when you order they ask you how much you want and then cut rectangles or squares of the pizza off and serve it to you on a piece of paper so you can walk and eat at the same time.
It’s genius if you ask me. We sampled 4 different Roman pizzerias when we were there a few years ago and tried just about every flavor combination possible. The zucchini REALLY stuck with me and seeing as how zucchini bumper crop season will quickly be here, Roman Zucchini Pizza is what we’re making today.
Roman Zucchini Pizza
A spin on one of my favorite bites on our last Italy trip… Roman Zucchini Pizza
- 2 tablespoons olive oil
- 1 pound pizza dough
- 3 cups fontina cheese, shredded
- 4-5 ounces cubed pancetta, cooked
- 1-2 large zucchinis, about 12 ounces, shredded on the biggest box grater setting
- Basil for garnish
- Lemon wedges for serving
For the Roasted Garlic Paste
- 4 tablespoons olive oil
- 2 tablespoons shredded Parrano cheese
- 1 head garlic
- Pinch chili flakes
Pre-heat your oven to 500 degrees. Combine the zucchini and 1 teaspoon kosher salt in a small bowl and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.
Divide the pizza dough onto a small baking sheet to create a large rectangle. Use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
Top the pizza with the shredded fontina cheese and then add the drained zucchini on top. Transfer the pizza into the oven and bake for 12-13 minutes until the crust is golden and just crisp.
Remove pizza from the oven and top with the chopped pancetta. Season with salt and pepper and additional red pepper flakes and basil, slice and serve. Great with a little lemon juice on top.
For the Roasted Garlic Paste
Pre-heat your oven to 450 degrees F. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl with the parmesan cheese. Add the remaining olive oil and red pepper flakes. Mash the mixture together with a fork and use as needed for the pizza
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
** This post is brought to you by Parrano. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
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