Zucchini Pizza


September 23, 2018

  • Yields: 1 serving


1Cut Zucchini in half lengthwise, then cut into half moons. In me3dium boel toss zucchini with 1 clove of minced garlic and Oil Well French Fleur De Sel Sea Salt.

2Transfer Zucchini to strainer and place over bowl. Let drain for 30 mins, tossing occasionally. Place in the middle of a double layer of paper towels. Pull up around zucchini and squeeze to release excess moisture. Pat zucchini dry and set aside.

3Preheatb oven to 500 F and set oven rack on lowest position. Lightly coat a pizza pan with nonstick cooking spray.

4Stretch pissa dough into a round large enough to fit pan. Lightly drizzle the dough with Oil Well Greek Extra Virgin Olive Oil. evenly spread oil around using hand. Sprinkle with a pinch of Oil Well French Fleur De Sel Sea Salt. top pizza with Mozzarella cheese, ramaining garlic, zucchini, lemon pieces and goat cheese.

5Transfer pizza to oven and cook until crust is golden brown and the cheese is bubbly. 9-11 minutes.


1 Zucchini ends trimmed

3 cloves Garlic 1-minced 2- thinly sliced

2 tbsp Oil Well Greek Extra Virgin Olive Oil

3/4 tsp Oil Well French Fleur De Sel Sea Salt

1 ball Pizza Dough

8 oz Shredded Mozzarella Cheese

1/2 small Lemom Halved thinly sliced

4 oz Goat Cheese Crumbled