summer squash pizza Recipes

summer squash pizza

Stop what you’re doing. Dinner tonight is the very best kind there is: it has five ingredients including the ones to make the pizza dough. It’s seasonal, which means you can use it to decimate your CSA pile-up. And it doesn’t care what else you had in mind; recipes like this exist to disrupt the best-laid meal plans and that’s my favorite thing about them. It is, in fact, pretty much the only thing I want out of any dish, for it, at least for a time to be the thing you have to eat next because now nothing else will do.


i had some pretty ones

I, too, had a plan, something involving these summer squash but with pesto and burrata and maybe some beans or farro? It hadn’t quite come together yet when I death-wished over to Sullivan Street Bakery last week to pick up a sourdough pullman for the blueberry bread and butter pudding and ended up walking out with six things not on my list, as will happen when you go to an amazing bakery: this crazy pastry and five squares of pizza, which made a fantastic and surprisingly light weeknight dinner miles better than anything that delivers (the irony not lost on the person doing the miles and the delivering). The mushroom was funky and delicious; the cauliflower was speckled with heat; the potato pizza was such a perfect match for this one, I was really proud of myself until I remembered that it’s the same recipe (it’s okay, I’m rolling my eyes too); the pomodoro was loved only by me either because I appreciate simple things that need no adornment (my theory) or because I’m a bore (others‘) but the zucchini pizza with heaps and valleys of deer bed-like shreds? Whoa. I had to get to the bottom of it.

shreddingshreddeddraining the shredswrung outpress, stretch, nudge it into shapecheese shreds and squash shredsready to bakesummer squash pizza

I fully expected it to contain a grocery cart full of ingredients, as cheffy creations often do, a minimum of sharp cheese, garlic, maybe anchovies, perhaps oregano and definitely 10 other things, probably hard to get. And then I Googled it and learned that Jim Lahey makes the topping with exactly three things — shredded zucchini, shredded gruyere and a sprinkling of breadcrumbs — which along with the pizza dough (flour, yeast) brings us to five ingredients and now dinner is sorted. I used a mix of summer squash, you can only use zucchini, it doesn’t matter. You can use a storebought or homemade dough, you could bake this topping onto toasts, zucchini melt-style (I almost did), you can add other ingredients (a schmear of black olive paste underneath, an egg on top) but you don’t need to make a pizza you’re going to repeat until the zucchini overpopulation recedes.

summer squash pizza
summer squash pizza

previously

One year ago: Takeout-Style Sesame Noodles with Cucumber
Two years ago: Blueberry Crumb Cake
Three years ago: Charred Corn Crepes
Four years ago: Pink Lemonade Bars
Five years ago: Corn Buttermilk and Chive Popovers
Six years ago: Sweet and Smoky Oven Spareribs
Seven years ago: Cantaloupe Salsa and Plum Kuchen
Eight years ago: Huevos Rancheros and Blueberry Crumb Bars
Nine years ago: Nectarine and Blackberry Galette

And for the other side of the world:
Six Months Ago: Banana Puddings with Vanilla Bean Wafers and Taco Torte
1.5 Years Ago: Charred Cauliflower Quesadillas
2.5 Years Ago: Fennel and Blood Orange Salad
3.5 Years Ago: Egg Salad with Pickled Celery and Coarse Dijon
4.5 Years Ago: Cheddar Beer and Mustard Pull-Apart Bread

Summer Squash Pizza

  • Servings: 4 to 8, makes 1 half-sheet or 2 quart-sheet pizzas
  • Print

Adapted from Jim Lahey at the Sullivan Street Bakery

  • 1 tablespoon olive oil, plus more for fingertips
  • 1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
  • 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
  • 1 1/2 teaspoons fine sea salt
  • 2 cups (8 ounces) coarsely grated gruyere cheese
  • 2 to 3 tablespoons plain breadcrumbs

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.

Jim Lahey’s Basic Pizza Dough
This is halved and modified a bit

2 cups minus 1 tablespoon (250 grams) all-purpose or bread flour
1 1/4 teaspoons (5 grams) instant or active dry yeast
A heaped 1/4 teaspoon fine sea or table salt
2/3 cups (150 grams) room temperature water

In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

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205 comments on summer squash pizza

  1. Rebecca

    I feel like it needs more…tomatoes, garlic, basil,… . But, with a large zucchini sitting on my desk that just appeared there after I went to the restroom, I’m going to trust you and try it tonight! Thanks so much for the recipe.

    1. MaggieToo

      Wonderful image — someone sneaking around your office, surreptitiously leaving zucchini on unattended desks. That’s one way to get rid of it, I guess.

    1. deb

      The baking time here is mostly about the topping so I’m not positive; you could check in at 10 minutes, then 15 to see how it’s going.

  2. How did you know that I was going to improvise some kind of tart-zucchini-cheese thing later today to welcome my house guest. This version sounds amazing and exactly what I want. Thank you, Deb!

    1. deb

      I am not confident it would be great here. Shredded eggplant (if you can even shred it raw) is going to bake into mush; I suppose zucchini does too but less so. It cannot hurt to try it, though. Do let us know how it goes if you do.

  3. I was so not going to make this tonight but low and behold, zucchini in today’s box and with two crying babies, forgive me Jim Lahey, I’ll use ready…, I can’t even say it, I’ll make the proper one.

  4. Hmmm. I already have pizza dough rising, but I’m going to grill it. This looks like a zucchini version of pissaladière, a southern French speciality which is basically a foccacia-like crust covered with caramelized onions, plus some anchovies and olives.

  5. Gabs

    This looks delicious! I’m not sure if it’s on purpose, but your posts since the revamp are showing up in my RSS feed without any sort of “continue reading” link. Is there a way to change it back?

    1. deb

      I agree, it is annoying and it’s on the list — there are a few bigger things broken ahead of it or it would have been sorted already.

  6. liss

    Wondering about putting squash like this on the pizza crust recipe in your cookbook and baking on a pizza stone… particularly whether the squash will cook sufficiently in 12-13 min instead of 20-25. Did you try a pizza stone version of this recipe and decide that the squash needed more time in the oven? Thanks – super excited to try this!

    1. deb

      You can absolutely bake this on a stone. At some point I stopped including pizza stone instructions because most people make pizza without them, but you always can if you wish. This needs 20-25 (and Lahey says 30, FWIW) instead of 12-13 because of the thickness of toppings so I wouldn’t expect that to change much.

  7. Tawni

    Do you have any suggestions for food processors? I am in the market for a new one – I think mine is *at least* 30 years old, as my grandma gave me her old one – and I just don’t know where to start!

      1. deb

        It’s the only one I’ve ever had (very happy with it) so I have nothing to compare with. I have an 11-cup in white; it’s a good size for most things.

        1. Denise

          I grew up with a Cuisinart in my mom’s kitchen, but I have a Magimix by Robot Coupe. Love it!! It’s pricey but well worth it.

      2. seashops

        I had a Cuisinart that lasted for about 20 years, and replaced it with the current model of same. Nothing else compares, IMHO.

          1. Elise

            FWIW I deliberately bought a Cusinart slightly larger (14 cup) than I wanted so I could get the ones with the levers. My mom had the Cusinart with the lever buttons and they just seemed so sturdy. So far so good.

  8. Tannis

    I feel a little weird admitting this… I have eaten this pizza almost every single weekend since Jim’s book was published. This is not an exaggeration. I literally can’t get enough of the perfect crust or the salty zucchini/cheese topping. It is at the point where my boyfriend doesn’t even ask what we are going to eat on Saturday night. He just gets to making it.

    1. deb

      Ha! I can barely keep my own kitchen stocked in the gaps between new recipe whims. What I mean is: I think I’d shop there too even though I realize how comically narcissistic that is.

  9. Christina

    This looks amazing and I can’t wait to try it! Just to be clear though, at the very beginning of the recipe, we only divide the dough in half if we’re baking in two quarter-sheet pans, right? The volume of dough is enough for a single half sheet pan?

    1. deb

      Comte, swiss, emmantaler are all in the same family and will work about the same. I’d be hesitant to use mozzarella because there’s not a lot of flavor there. Did you have something else in mind?

      1. Hillary

        I used half Swiss and half provolone (it was what was in my fridge), and it was good! I think anything salty that melts well would work.

  10. Rebeca

    So, I actually stopped what I was doing to make it for dinner, and what a delicious dinner it was! So much more than the sum of its parts, we kept telling each other how good it was. A new love was born tonight.

  11. Robyn Beagle

    Yay! Another recipe that uses shredded, drained zucchini! I have a large garden, and when zucchini overload hits, I shred it and pack up gallon freezer bags full, and freeze them. Over the non-zucchini season, I can defrost a bag and the liquid is already separated, I just squeeze it dry and use. I’m always looking for great recipes with squeezed zucchini. I wonder if this could be modified to be a wood-fired pizza topping, or if it needs the longer bake….? I suspect the longer bake adds to the charm, and it would be soggy on a Neapolitan pizza.

    1. My mother in law piled zuke on us last week and I barely avoided three more from my sister, but now I’ll just shred and freeze – brilliant! Have you tried breads and muffins, or even a fritata with your squeezed zucchini?

  12. Mary

    I have been making a version of this pizza for a few years, starting when I could no longer eat tomatoes. I was looking for something to moisten the pizza and decided to try shredded zucchini. I don’t salt it and drain it though, I just shred it a few minutes before adding to a slightly precooked crust (Jim Lahey recipe, we place on pizza stone for about 2 minutes to firm it up before adding all the toppings). After shredding, I place it in a clean kitchen towel and squeeze the heck out of it (okay, my husband does this step). This seems to be enough to keep the zucchini from making things too wet. For flavor usually raid the olive bar: oil cured dried black olives, green gigante olives and peppadew for some bold flavors. Mozzarella, Parmesan, Romano and a sprinkle of fennel seeds–delish! Now I will have to try this version!

  13. Jess

    So with the ridiculousness of the heat, I am only making grilled pizza this summer. If the cooking time is mostly about the topping, is this going to work?

    1. deb

      The biggest problem I have with grilled pizzas (which I otherwise love) is getting the top cooked. I also have a pretty crappy grill. I think this would work but I wouldn’t hold out for a lot of browning on top. And if you have a browning-on-top trick for the grill, please tell me because I’d rather grill pizza all summer too. ;)

    1. deb

      FWIW, the dough doesn’t rise much here (or in his). It’s not a cracker, there’s air in there, but it’s not bready at all. Maybe yours came out just right?

  14. Jill

    I put the mixture on toast (used Dubliner cheese and zucchini), and then broiled. Totally hit the spot for something different! So simple and easy!

  15. Hillary

    This popped up just as I was wondering what to do with all my zucchini! It’s good as-is, but if you’re a person who likes garlic on everything, a couple cloves thinly sliced over the dough (under the zucchini mixture) would have made this even better.

  16. frances

    holy moses is this delicious! our csa pickup today included two zucchini and two yellow squash. they came in at just under two pounds, and not being sure of the end volume i added about a quarter of a vidalia onion to the mix, just to try to fill it out, though i don’t think it was necessary in the end. i would definitely not use a more pungent onion, at least not without cooking it separately. i did use my absolute laziest pizza dough (it involves butter and milk rather than yeast and oil) and laid it in a baking pan, something i do often for a deep-dish pizza angle. i also used smoked gruyere, since i had it, but i think it would have been fantastic even without the smoke flavor. this is definitely a worknight-doable, satisfying, and flexible recipe.

    1. deb

      I was thinking egg on top so I might leave a slight thinner area (but still with shreds on it) wherever you’ll want an egg and then maybe 10 minutes before it is done put one on. Or you could bake the pizza in full and then add the egg and maybe broil it for a minute or two, until the white is set and the yolks are not.

  17. deborah

    FYI
    Not sure what has happened but when I now get the email updates, when I click on “read more, it no longer links to the rest of the article. I have to go to the Website to read the blog.

    Thx…

  18. You had my heart <3 at pizza!! And yes — go into an amazing place and I always come out with goodies I've never tried before. I may or may not come out with the actual product I went in there for. Now our pizza night was last night so I'll have to wait for this coming week to try this out. This will give me enough time to get to our farmers market and get some fantastic squash. I will definitely make this and tag you on Instagram. Have a great day!!

  19. I made this last night! We loved it. I had some leftover CSA corn, so I added 3 ears worth to the mix and it turned out great.

    Was also pleasantly surprised by the easy dough. It was a little more fragile than I am used to (I usually use the Cooks Illustrated overnight dough recipe), but this was so easy that it was worth it.

    THANKS DEB!

  20. Kristen Pavlik McCallie

    I made this last night right after it was posted with my Farmer’s Market squash bounty and it was DELICIOUS! Thanks Deb and I can’t wait until your next book!!

  21. Peggy

    Talk about perfect timing, Deb! I currently have 4 zucchini between 1.5 lbs and 3 lbs 11 oz (yes I weighed them, I know sad but hey) which I was recently gifted plus 4 bags in the freezer of mock zucchini pineapple & grated carrots for carrot muffins. Oh and I have a house full of teens boys coming over tomorrow for a last bash before senior year starts…. so thank you, thank you, thank you!!!! And yes I see pepperoni added to one tray because well, boys. Now to go stock the pantry before the locusts swarm.

  22. Mary

    This was SOOOO good! Next time, I am doubling the dough so I have another round on hand. I made one on a pizza stone and one in the pan. Due to the weight of the zucchini/squash mix (i use what the store calls calabaza squash – same shape as zucchini but light green with white stripes-DELICIOUS STUFF and can sub for zucchini or yellow squash as needed.) the transfer from the cutting board to the hot stone was nearly an oven full of mess. Still turned out great, but it was UGLY. The pan still gave a nice crispy crust, so I won’t go through the hassle of trying the stone thing again with this particular pizza…. BUT, this is now my go-to crust, so it will likely make it’s appearance on the stone again, just not with the delicious zucchini mix. This is such a perfect summer dinner and so easy! Also, I just squeezed out the squash with a cheesecloth. No problems with too much water, and it eliminated a bit of salt. Thanks for the recipe!

    1. Mary

      Try it again and prebake the empty rolled out dough for just 2 minutes. Then top and it’s much easier to slide onto the stone. The crust is just as crispy too!

    1. deb

      I’m not positive that you’ll get any taste unless you really season the zucchini up. In general, when a recipe like this has only two ingreidents and one is cheese, it’s harder to remove it and get great results. But, zucchini tossed with lemon zest, garlic, minced anchovies or olives, maybe some capers, possibly some oregano might taste good. Not sure it will adhere to the crust, though.

      1. Toobusytocookcook

        Really good and quite similar to having zucchini butter on a baguette without the fuss of obtaining said baguette.

      2. mary

        Tried this without the gruyere last night. Placed a few slices of mozzarella (fresh, but sliced and drained on a paper towel for a few minutes) on top. Rather bland.

    1. deb

      Not needed. They’ll pick up oil and flavor a bit from the cheese; they’re just for crunch. No reason you cannot season them first, however. For reference, I used pale panko and they will get a few shades darker in the oven so don’t start with the crumbs too dark.

  23. Kate

    I can’t wait to make this tonight! It looks amazing!

    Side note, I FINALLY opened the Smitten Kitchen cookbook I received 2 Christmases ago(SHAME on me!) and made the lemon bars. Oh my word..they were incredible!

    1. Kate

      update! I made this last night and it was delicious. Next time I might add some herbs and garlic to the squash mixture, but I’d consider it a win

  24. Dusty Knaebe

    I’m wondering if the bread crumbs are fresh or dried (like the kind in a box from the grocery store) Would Panko crumbs work?

    1. deb

      I used panko. I have seen a video of Lahey making it and his look darker; probably, because he has a bakery, they’re housemade and contain crusts. Anyway, panko works fine. If you had time to kill and lightly toasted them first, they’d pick up more color and crunch.

  25. Fergus McGee

    This is just delicious. As someone else said the dough didn’t rise much but had such great flavour and a lovely crunch.

    Thank you for sharing.

  26. Hilary

    Sounds fantastic. Our neighbors have been dropping off zucchini baseball bats, so now I know what we’re having for dinner!

  27. Athina

    I made this tonight, with a few modifications.
    I took advantage of my prolific herb garden, and added chopped thyme, oregano, mint and parsley to the mixture. I also made fresh breadcrumbs, and tossed them with melted butter first. The herbs, (specifically the thyme and oregano) made this delicious. I also topped mine with a soft cooked egg. YUM!!!

  28. Lydia

    Is the idea that the dough needs to rise while the zucchini is draining? Or can the dough-spreading step come after the zucchini-draining begins?

  29. Becky

    I made this tonight on a pizza steel on the grill to avoid hot oven time. It was delicious, but Deb was correct (in the questions section) that it wasn’t able to brown as much on top. The crust was done in about five minutes, just not enough time to cook the top. I may try again with the grill at a slightly lower temperature next time we get zucchini/summer squash in the CSA box or from gardening friends.

  30. Judy

    Omg- so good!!! Had some zucchini from a local farmers market; used lots of Gruyere- delicious. The next day(having a small piece leftover), I put a fried egg on top and had for breakfast. So good:)

  31. Mirandamidas

    I made this yesterday and it turned out beautifully. We had it as an appetiser for dinner as we had people visiting, and then we just had the leftovers reheated for lunch – it was delicious both times.

    I used Deb’s Lazy Pizza Dough because I love it and know how that should taste/look. I could not use the salt meant to drain the squash as my grandmother is on a low sodium diet, so I just put the grated squash into a clean tea towel (dishcloth) and twisted/ squeezed the heck out of it in three batches. This worked perfectly. One note on the cooking – I found that one side cooked much faster than the other in my oven, so I rotated the tray after 12 mins. As another commenter suggested I added some crushed garlic into the squash/cheese mix and this was lovely. Today for lunch we reheated the pizza in the oven for 6 mins and added some anchovies to the top which were a really nice addition that we enjoyed, but they did become the main flavour and the squash flavour did become more background. I will definitely make this again, and next time I might try adding some fresh flat leaf parsley to the squash/cheese mix before cooking. Thanks for a great recipe Deb!

  32. When I saw this post I was already planning pizza for dinner and had my standard dough recipe rising. Despite Deb’s warning in the comments that mozzarella wouldn’t be as good, I made it with mozzarella since that was what I had.

    It was fine but a little bland, I think largely in part to the very mild flavor of the mozzarella. So be warned…ye who do not follow directions…mozzarella will not be the same!

  33. Jeanne

    Deb the new website looks great, congratulations! I’m going to make this pizza too, I have tons of zucchini from my garden & im always looking for ways to use them up.
    FYI on your recent email featuring a single recipe, the link at the bottom of the text saying “read the rest of >>” doesn’t work just thought you should know. I know this isn’t a question but I’ll post it as one. Thanks

  34. Alita

    This is my new favorite recipe – thank you! I made it last night and served it with a tomato soup. Perfect for dipping! It was such a nice combination, a simple summer meal totally worth the 500 degree oven. I used Jamie Oliver’s pizza dough and it worked out well. My toddler, who is very particular lately, really enjoyed it too. The only thing I would add in the future would be a strong, dry cheese – grated and mixed with the bread crumbs. Thanks again for such a great idea!!

  35. Dawn

    I apologize if I missed this but, has anyone tried this with another kind of squash? I have a pile of spaghetti squash on my counter that I need to use. I’m completely stumped as to how to proceed with it, but pizza would reduce the pile! Thanks in advance for any input.

    1. deb

      Wow, I hadn’t thought of that but it seems to me about the best swap I’ve heard suggested. In fact, I think I have to do this this winter, credit to you. Thanks for the tip. (And let me know how it goes!) P.S. I’d cook the squash first — microwave is easy — shred it, maybe salt it a little to see if liquid comes out, but not sure it will, then toss it with the cheese.

  36. Kate

    I made this last night, and it’s fantastic! I actually had just bought the ingredients for the summer squash gratin with salsa verde, but I couldn’t resist the pizza. The ingredients are so similar! I did go ahead and make the salsa verde and use it as a “sauce” before adding the squash and gruyere. So, so good – flavor packed but still fresh tasting.

    1. deb

      Definitely. You could toss it with the breadcrumbs (not my idea; came from another commenter above!) [Wait, did you mean instead of gruyere? I was thinking in addition or a partial swap…]

      1. Angie

        I used Trader Joe’s gruyere-swiss blend. It was perfect! We loved this pizza — before we were even finished, my husband was planning when we would have it again!

  37. Erica

    Made this tonight – absolutely delicious. Next time I’d like to try it with a little grated lemon zest added in; but otherwise super tasty as is.

  38. Jeff

    Usually when Deb says stop what you’re doing and go make this I do it but my oven just got fixed today, so I made the dough 2 nights ago and let it rise in the fridge for 2 days. It came out wonderfully. Wow is this an exquisite recipe exactly as written. I may have overdone the red pepper flakes for some, but I loved the heat against the grassy squash.

  39. Allison

    I am super excited to try this. Quick question though, how much ahead of time do you think I can shred the squash? In other words, can I shred the squash in the morning, then Iet the squash sit all day while I’m at work, so that when I get home, that step is already taken care of and I am that much closer to pizza? Thanks!!!

    1. deb

      The squash can be shredded whenever convenient (I’ve used squash shreds even 2 days later from the fridge) but you can also salt and drain/wring it earlier too.

  40. Jocelyn Larkin

    I am a devoted reader but have been reluctant to post since there is another “Jocelyn” commenter. I doubled the recipe in order to make an extra pizza for my elderly parents. I had zucchini and patty pan squash in the fridge. I mixed the gruyere with a package of grated mozzarella that I had in the freezer. Since the mozzarella was cold from the freezer, it melted at the same rate as the gruyere. I went with round pizza pans which worked just fine. Thanks for this, and so many other recipes that we have loved.

  41. Liz

    I made this last night – much reduced for just me: 1 zucchini and a personal sized amount of crust. As others have said, so much more than the ingredients would suggest – major YUM! Each bite, I kept thinking that I couldn’t believe how much flavor there was. I realized this morning that I forgot the bread crumbs so oh, darn – will have to make it again tonight! I did take your suggestion for a few red pepper flakes.

    1. Liz

      It is not “summer squash” pizza, but I gave the same treatment to some broccoli (just the florets) that needed to be eaten. Also great!

      I’ve been using a mix of gruyere and xtra sharp cheddar with squash (fav is heirloom zucchini and patty pan mix) and for the topping mixing breadcrumbs with parmesan.

      Crust-wise, I use my own high moisture stored dough ala Artisan Bread in 5 technique but a whole grain recipe I usually keep on hand. It is a very moist dough. I use a cast iron sheet pan (Lodge Chef’s platter) which happens to be perfect for pizza for 1 and fits in my toaster oven (Breville Smart Oven). 450 in that oven on that pan and I get a nice crisp but chewy crust and browned topping in 20 minutes.

  42. Pippa Sutcliffe

    I made this last night for 5 (2 of whom are teenage boys and another who never lunches). I doubled the dough and probably doubled the topping, though it’s always hard to say what’s a medium courgette and I didn’t weigh anything (don’t do pounds and ounces). I made 3 pizzas – I think I would have found it hard to stretch the dough over 4. We’re also about to go away, so I am trying to empty the fridge and had a mixture of gruyere, mozzarella (the pizza kind) and parmesan as my cheeses, so I added a layer of mustard under one and anchovy paste under another, and threw in some basil on the third. I think the mustard gave the best kick, but all were great and polished off. Thanks Deb!

  43. Laura

    I made this last night and it was such a nice, light dinner for two. I only had just over a pound of zucchini/summer squash so I put half of my pizza dough in the fridge for a rainy day. Since I had my food processor out, I used the slicer blade to slice some farmers market tomatoes paper thin and put them on top. Yum! I’ve been doing grilled pizza a lot lately (because summer) but I have to make the crust pretty thick so it doesn’t fall apart on the grill. This super thin crust was a welcome change, almost like a flatbread.

  44. EllieA

    As my husband is the bread baker in our household, I asked him to make the dough. He was worried about how dry it seemed (and that it wouldn’t rise) but dutifully followed the instructions. It was perfect!

    Worried about over salting, I under salted but that was easily remedied after cooking – ditto with red pepper flakes. I wondered if it needed “a little something” but have concluded nope. It’s de-licious as is.

    And has become my new obsession. As there are just two of us, we had many squares left over that I have been eating for breakfast or lunch for several days. Reheats in my toaster oven like a champ.

    Thank you so much for a great recipe!

  45. EllieA

    P.S. Thirty years ago at friends’ in Sommerville, MA, I hade an eggplant pizza (with slices, on tomato sauce, with cheese) that has never left my mind when I eat pizza. Do you think you could work out a recipe, Deb. I would be eternally grateful!

      1. EllieA

        No, the eggplant was “naked” and skin-on, but tender. Maybe grilled beforehand? Certainly salted and “sweated.”

        1. Karen

          I used to get eggplant and gruyere pizza at American Dream Pizza in Corvallis, OR. Their crust wasn’t awesome, but the eggplant/gruyere combo was brilliant. As I recall, the eggplant was just chunks. I wish I could go back and really study it so I can remake it. Perhaps I’ll try this weekend!

  46. Amy P

    I didn’t have gruyere so I did 3 oz parmesan and 5 oz mozzarella. It was okay but a bit bland; I’m sure using gruyere as recommended would be more flavourful! The crust was very thin and almost cracker-like; I’ll probably do a slightly thicker crust next time so it’s more filling.

  47. Miriam Mc Nally

    Made this the day you posted it and it’s fab!
    Even reheated the next day, it was soooo good.
    If anyone has a magic way of reheating pizza quickly, non microwave, I’d love to know about it.
    Thanks Deb

    1. CarolJ

      Hi Miriam, for me this meets the “magic” test, but maybe not the “quickly” – I reheat my slices in a covered skillet on the stove over low-ish heat (I line the skillet with parchment paper or tin foil for easy clean-up). The crust crisps up beautifully and the toppings heat through well.

    2. Liz

      My way to reheat pizza is to put the pan in the oven while the oven is pre-heating…I usually go with 375 and usually my toaster oven. I have a wonderful (as in I LOVE IT!) Lodge cast iron platter (called the Chef’s platter set) but I’ve used a stone or cookie sheet also. Anyway, when oven and pan are hot, slip the leftover on the hot pan and let it warm 4-8 minutes. The hot pan helps the sometimes soggy crust crisp up and the lower temp warms well. It is not quite like “fresh out of the oven”, but it is close!

  48. Liz

    I’ve commented on the recipe – made it twice in 2 days and might make it again today!

    But this comment is on technical issues – I think I saw a previous comment so you probably are aware … Reply is putting my comment following the original commenter, but it is not grayed or indented like a typical comment thread.

    Then re the newsletter email – I never got the older one, but subscribed to the new one and just wanted to say how wonderful it is. For others using the older version – check out the new. The format is clear and readable, links work well, no ads and it is just beautiful. I always find something from the archives to try and it is a great wrap up of the week’s posts as well.

    1. deb

      Thanks for the heads up — we will look into it. Re, new newsletter, I’m so glad you’re enjoying it as we enjoy putting it together. It won’t be ad-free forever (the bill is considerable each month to send it out) but there will be a max of two and they’ll be tasteful, which is more than I can say for the other email (whose ads I do not place or earn from; that one is a free service).

      1. Liz

        Absolutely understand the need for ads. I have some idea of how much work goes into everything plus costs of servers, etc. And actually, I’ve discovered some cool things via good ads!

  49. Made this last night for dinner and it was delicious. The only problem was that the pizza stuck to my quarter-sheet pan! I used a nonstick pan and oiled it well, so I was a bit surprised and disappointed. But we managed to chisel away at it and still eat most of it. Next time I’ll line the pan with foil. (And I will be making it again soon!)

  50. Ruth

    Made this today with a squash from our CSA and some extra zucchini from the grocery store. It tastes amazing! Thanks so much for another great recipe!

  51. Joanna

    Made this tonight, what a creative way to use the zucchini. My husband was very skeptical, I got him to be OK with it by first of all saying I trust you, and second of all agreeing to put meat on it. We added some crumbled Broadbent Kentucky sausage on top before baking (cooked it in a skillet first – man that stuff is good on just about everything). Also I had an open package of feta so I used it instead of the Gruyere. For the pizza dough I used a similar Jim Lahey recipe that was published in Bon Appetit a few years ago, it’s my go-to, it uses 1000 g of flour so I used 1/4 of it, the rest went into the fridge and freezer for another day. It was REALLY good, even my husband agreed, we will make it again. Because we have soooo much zucchini….thank you!

  52. Alice

    I made this tonight from a forearm-sized zucchini that I failed to pick before leaving town for a few days. It actually produced enough topping for two pizzas. I made one exactly as instructed and added thinly sliced onion to the other. Both were huge hits. Thank you so much, Deb! Thank you especially for the comforting tips about how to manage the dough. It was indeed “imperfect” and scary to stretch, but the result was delicious. I will likely use the dough recipe weekly and the zucchini recipe nearly as often. In short: you are a treasure.

  53. Julie

    Oh my goodness, this recipe is a keeper. I made it exactly as directed, even though I was a little skeptical of the method for the dough, and wow was it good. The crust has a wonderful crunch, the topping is just the right combination of soft and crisped, and it’s so so flavorful. Definitely one of those more-than-the-sum-of-its-parts recipes. Thanks for bringing this into my life!

  54. Alice

    Amazing. Doubled it, wished I’d quadrupled it. Wouldn’t change a thing. Used the recipe for dough provided, as an alternative to your lazy dough recipe I usually follow because I was curious. Was great for a 2 hour turnaround but I’d use the long lazy recipe if planning allowed. A total hit with our all our brunch guests, especially the kids – don’t hesitate, make it!

  55. Jessica

    Made this tonight and it was delicious. We used smoked fontina for the cheese. I had my doubts about the dough — and due to a time crunch, had to roll it out after about a 90 min rise, and didn’t think it was even close to double in size — but with some pushing and prodding it covered the whoke pan and the texture was great.

  56. Rachel

    Delicious! I made with half cheddar and half Parmesan since that’s what I had in my fridge. Added a healthy pinch of red pepper flakes and thought had great flavor. Super-easy summer dinner with a salad

  57. Lori

    This is a great recipe for using up my CSA shares. I only had one squash, so balanced the topping out with purple carrots and an onion. It was delicious.

  58. Kim Peterson

    I heart this pizza so much! It was great for my zucchini loving self, but my kids and husband prefer the usual pepperoni. Not a problem as I get all the leftovers.

  59. Michelle Messina

    Monday inspiration
    Got me out of bed after reading the recipe
    Post vacation, back to work tonight (labor and delivery night shift nurse) Monday blues
    But have everything to start dough!
    Yeah
    My Anna turned 15 yo in July 💘

  60. doingitwithgrace

    I know this is a sacreligious question for cheese lovers (which I am) but Deb, do you have another suggestion in place of the gruyere? My wee boys love all forms of pizza, inhale zucchini, but dislike gruyere specifically. (We used to live in Switzerland, home of the most amazing gruyere…for them it was purgatory. For me and the hubs, pretty awsome.)

    I gotta make this immediately, but need to sub the gruyere. Alas.

  61. For convenience I used a pre-made crust, so this was incredibly fast and easy to make, insanely delicious for so few ingredients (had a hard time NOT picking up another piece when I was already full), and I can’t believe how excited I am to eat the leftovers. = )

  62. Pamela

    Make this pizza all the time. Jim’s book is a great reference. I find that its too much zucchini for my taste in that the crust does not get crispy enough.. I take the zucchini down a bit.. The bread crumbs are a must.. Delicious..

  63. prg3

    Made this last weekend and it was delicious! However, my dough barely covered one quarter sheet pan. Was I supposed to double the dough recipe? Where did I go wrong??

  64. Stephanie

    I’ve been making Food 52s zucchini butter every week after getting my CSA (and, this week, a few extras from someone else’s garden!). Think I could use it as the topping? Mixed with cheese or, as someone else asked, maybe dairy free version.

  65. Charlotte

    I made this last week with store-bought pizza dough (two plain doughs from Trader Joe’s), and it was a success. I didn’t have a food processor with me, so I grated the zucchini, which I think really defeats the simpleness of this recipe. I’m looking forward to making this again when I have a food processor handy to grate the zucchini much more quickly! I also used comte instead of gruyere since that’s what we had. All in all, it’s great fresh out of the oven (crispy) and also at room temperature (not as crispy). I’m really enjoying these SK summer vegetarian recipes.

  66. MarybethSK

    Absolutely perfect for a Friday night dinner on the deck. I grilled it because it is summer and I grill everything. Also I added some corn which was left over from the night before and that I just cut off the cob and mixed in.

  67. Hey all —

    I made this and it was delicious! My one key note is that I made Deb’s overnight dough, and even though she says to use 2/3rds of it. I ended up needing to use the whole thing to even have any hope of getting coverage on my 13 x 18 half sheet pan. I just don’t see how I could have gotten it to spread out thin enough to cover with less dough than that, and since the final product doesn’t rise much in the oven, it was still plenty thin (dough wasn’t more than 1/4 of an inch when cooked)

    1. KK

      Same here… I ended up using the whole batch too on my half sheet pan! Glad it wasn’t just me. It turned out delicious. My husband who is not the biggest zucchini fan (and that goes for summer squash too), inhaled 1/2 the pizza!!! The only thing I will do differently next time, is wrap the pan in foil and then oil. With all the maneuvering to spread the dough, it ended up sticking to the pan and was really difficult to remove. This one’s a keeper.

  68. Paulina Owens

    So good! Also the only way my boyfriend will truly enjoy summer squash ;) Added a ton of garlic powder to the zucchini mix and used the dough recipe at the bottom. YUM! Reminds me of the best pizza in the world that I had years ago at a place called Cheese Board Pizza in Berkeley. It’s run by a cheese collective, is sauce-less, and vegetarian with only one choice that varies each day. Awesome stuff! Love how much squash I can “sneak” in there – 2.5 pounds looks like a ton, but really wilts and cooks down. Love love love it and will become a staple – this is coming from someone who likes to try something new every night and rarely repeats recipes. Thanks, Deb!

  69. Linda

    Hi Deb,

    Thank you! This was another hit – so simple, as you say, but really delicious.

    A few things – I added caramelized onions on half and it was amazing.

    Squeezing the water from the zucchini is the only task that made me hesitate prior to cooking this but it was still well worth it. I did some poking around on the internet after and a potato ricer seems to be a good tool to handle the squeezing. I ordered one posthaste so that I can make this a few more times before the season ends.

    I do have a question: you have the dough rising time at 2 hours but Lahey indicates 18 hours in his pizza book. Did you get a successful enough rise in 2? Thanks!

    1. Patty

      Hi Deb, I’m making this right now. Should I peel the squash or is that not necessary?
      The dough is rising — it’s been sitting about 2.5 hrs. Love the smell of the yeast!
      Thank you!

      1. Patty

        Answered my own question by looking at your pics. Pretty green shreds by grating the whole squash with the skin. I’ll probably let my dough sit for 3 or 3.5 hours to get a good rise. It’s in a warm spot next to my stove.

    2. deb

      Didn’t his 18 hours include overnighting in the fridge? (Yes, I am actually being so lazy as to not dig out his book right now for the correct answer.) You can do that here too but I always find it helpful to give the shortest window of time you’ll need and you can prolong the process as your schedule requires in the fridge, if desired.

      1. Linda

        Hi again, Deb.

        QQ about the dough. Last week, I used store bought. This week, I used the dough recipe here. I’m a stickler for weights and measures and use a food scale to weigh my flours. The dough was EXTREMELY dry and shaggy with the 2/3 cup of water and I’m wondering if that is the way it should be. I wound up adding water because I was afraid it would be too dry. I’m wondering that was necessary or if this dough would have worked out with the indicated 2/3 cup.

        Also, with both the store bought AND homemade dough, the dough stuck to the pan, despite heavy oiling. Is this common?

        These details aside, this is my new favorite recipe.

        1. Linda

          Oh! I wanted to pass this along – I used a ricer to strain the extra liquid from the zucchini after I drained it with the salt and it worked out GREAT! I am reserving the liquid to use in a risotto or soup base.

  70. Yolanda

    Soooooo good!!! I made this tonight and it was just perfect for a light supper. It was also delicious dipped in a little marinara sauce. Amazing recipe, will be making again and again!

  71. Trisha

    Made this last night and it was quite tasty! I over cooked it just a pinch, so the crust was just on the edible side of burnt, but even at that we all liked it. The simplicity is fabulous, but if I had a little bit of something to use up- a piece of onion or some herbs- I think it would be a fine addition to the topping.

  72. Angela

    Hiya. I’m thinking of making this for my kiddo’s second birthday party. Any tips for making it ahead? Do you think it will still be tasty room temp? I love your blog and book. It’s great to have a trusted source that I don’t even feel I need to test before parties (especially with a wildman almost 2 year old)
    Thanks!

  73. Judy C

    Forgot the crushed red pepper AND the breadcrumbs – you’d think with so few ingredients I could manage to use them all. But it was still fantastic! I don’t care for Gruyere but used it anyway and really loved it. We did it on the grill and browned under the broiler. Perfect!

  74. briarrose1987

    This pizza received my husband’s ultimate compliment, “This is going to be an awesome lunch tomorrow!” I used your pizza dough, mostly yellow squash with one wimpy zucchini, and added a good sprinkling of these smoked red pepper flakes that I’m obsessed with (home made and sent to me by a friend). The bread crumbs were the leftovers from the bread I tore up in anticipation of making tomato gratin. The farm share is getting its workout via Smitten Kitchen this week and we are loving it!

  75. Christine

    Delicious made as directed but with Comte in place of Gruyere.

    My friends were shocked when they asked about the recipe and told of the short ingredient list. A new house favorite!

  76. I made this amazing flatbread/pizza creation and we all loved it. Yes, even my very fussy 13 year old actually tried and ate a pizza. Shiver me timbers. Its just that good! I could not justify and gruyere purchase as my cheese drawer is loaded. I used a mix of Swiss, Colby and Cheddar. While I am sure Gruyere would be SO much better and I will try it, the others I mentioned were good.

    I remain “smitten” with your blog and the many creations.

  77. paevans

    This was super tasty — I cheated and bought pizza dough from TJ’s (and used a mix of Gruyere and cheddar — because it’s what I had). I could have cooked it a bit longer than 25 minutes; Even at 500 degrees, the bottom crust was a tad soft in the center.I also put a few sliced leeks on part to see how it tasted (good! although it was just as good without it)…and I totally forgot the bread crumb part…and I was in heaven. I’ll try to remember the bread crumbs next time.

  78. nlbarber

    I made a half recipe, and we had it as an appetizer tonight…except it was hard to stop for the main course! I used about 1/3 whole wheat flour in the dough, got a good rise from it, then stretched it to flatbread thinness on a piece of parchment paper. I wrung my zucchini out in a clean dish towel to get it really dry, then tossed with the Gruyere and spread it over the crust. Pizza on parchment went straight onto the heated baking stone and was done in about 15 minutes.

    I forgot the breadcrumbs but still found the results lovely–will just have to do it again to get it right…

  79. guiltypanacea

    After royally messing up the potato pizza last week, I used the suggested dough recipe and let the oven preheat to 500. The result was amazing. Maybe I’ll try the potato version again.

  80. I have made this lovely pizza twice. The first time I followed the recipe to the letter and loved it. A week later, I received still more gorgeous local green and yellow zucchini and decided to make it again, with a few minor adjustments: no crumbs because the frankly did nothing for me and I added a sprinkle of chili flakes and some fresh rosemary to the squash mixture. I felt a bit guilty messing with the simplicity but it was even better to my taste. Thanks Deb for the star of the summer!!

  81. I made this! I have never commented before, and I don’t know why! This was really good, but the best pieces are really coated with lots of zucchini. And I added a little bit of garlic, on the crust. Really good!

  82. I made this last week, and a side dish to the steak my husband grilled. It was nice and light. The next day, I crisped some up in the toaster oven, and put a fried egg on top for breakfast. Perfect!

  83. Leah

    I’m an unrepentant tinkerer when it comes to recipes, but I made this tonight and decided to just trust. I’m so glad that I did! While I can see the virtue of an egg or maybe a little prosciutto, this was perfect as it was, and so much greater than the sum of its parts. Another summer staple for the recipe pile!

  84. Sonia Patel

    I made this last night, but added some seasoning to the zucchini before baking it (garlic powder, crushed red pepper, Italian Seasoning) and holy deliciousness. This was one of the TASTIEST things I’ve ever eaten. Can’t wait to make it again, even though I had to hand grate all the zucchini because our food processor doesn’t have this attachment!

  85. Alice K.

    While I make Deb’s recipes all the time and don’t usually have problems…. I did with this one. The dough (I used Jim Lahey’s recipe included within Deb’s) fit only about 2/3s of my half-sheet pan. I piled that with the zucchini and hoped for the best. Perhaps I didn’t oil the pan enough; the pizza stuck badly. What I scraped up was delicious, however. I shall try and make this again. Using up my zucchini is an objective since my zucchini plants seem to keep producing despite this NY heat wave. I think my difficulties may be “user error” or inexperience (never having made pizza dough before). I will try this again!

    1. Linda

      Alice, I had the same problem (sticking) with both store bought and the pizza dough recipe listed here, despite generously oiling the pan.

      Additionally, I could not stretch the homemade dough to fit my 1/2 sheet pan, try as I might.

      All of that said, I agree that it was still delicious. I might try parchment paper next time. I’ll report back to let you know how it goes.

    2. cemming

      I know what you mean about the crust not filling the pan initially. If you leave it to rest after doing the best possible spreading job, only 10 minutes or so, I think you’ll find it’s ready to stretch again. After all that stretching, it’s impossible to have the pan very well oiled, however!

      1. E

        I only got it to fill about 2/3 of the pan initially, but once I dumped the zucchini-grueyre mixture on it, I was able to spread the dough to the edge–the extra weight from the toppings kept it from springing back

        1. deb

          What dough did you use? I find for the most part that a dough springing back too much hasn’t risen enough. Oiled fingertips especially help here in pressing it out so it stays.

  86. cemming

    This was delicious! I needed a new recipe for squash, something the kids will like. We all enjoyed how it got so crisp and bubbly on top. Thanks for sharing. My zucchini plants are only beginning….

  87. Kara

    Just made this and even my meat-loving husband loves it. Delicious with crushed red pepper on top. Thanks for the inspiration!!

  88. Lindsey

    Winner! So tasty and so easy. Also met my latest culinary criteria of being toddler friendly. Seriously though, my bread fiend of a child ate the topping off first. It was that good. Bring on the zucchinis, August.

  89. Lee

    Successfully swapped the Gruyere for goat gouda and a little bit of cheddar, and used more like a 1/2 cup of panko. This was magnificent! Definitely going on repeat.

  90. Erika

    Major winner! I mixed up Lahey’s dough before work and left it on the counter to rise, then after 2 hours I had my work-from-home husband stick it in the fridge. I oiled the pan well and got great coverage w the dough, no sticking. My only suggestion is to wait 5-10 minutes to serve after taking it out of the oven–it tastes much better when it’s not blazing hot. It vaguely reminds me of a zucchini Bisquick “quiche” my mom made when I was a kid. Best part is that it makes a lot, so there are plenty of leftovers!

  91. susannafrancesca

    Wow. Just wow!! I served this to company this evening and we all loved every bite. Even my 4 kids were going back for seconds.
    I had a couple grilled chicken strips that I diced super small and also added some thinly sliced tomato. Other than these additions I followed the recipe exactly. We used the hot red pepper flakes and loved that.
    Sigh. Such a satisfying dinner. I totally get one of the first commenters who said they’re eating this every weekend. Will definitely be searching the garden for any leftover squash!!

  92. MaggieToo

    Made this a few days ago and since we have mountains of tiny grape tomatoes, I just subbed them for the zucchini — left all other ingredients the same, tossed them together and pressed the tomatoes gently into the dough. The cooking time was exactly right to soften and burst them, and it was almost indescribably delicious. Add your favorite salad and it’s the most perfect summer lunch you could imagine.

  93. Jordana

    A friend came back from Virginia and brought me 5 humongous crooked neck squash. Do you think I can use that to make this? It is summer squash, but not the typical yellow-zucchini variety. Do you think I should peel it and remove some of the seeds first? Thanks for the amazing recipes, Deb! I am looking forward to enjoying this pizza

  94. Lisa

    This was SO GOOD! I wasn’t sure it would have enough taste but it was fabulous. It will definitely go in our rotation. Thanks! I would never have thought of trying this if it wasn’t for my faith in your palate.

  95. Kara

    I’m not sure if it’s our oven, but either the 500° or 20-25 minute cooking time was too much. The filling came out just delicious, but the bottom of the crust was burned. I cooked it for 20 minutes and the top wasn’t browned yet, so I put it in for a couple more minutes and took it out. Unfortunately the bottom was much too dark. But my optimistic husband says “it was just more like toast than pizza,” hehe! We ate most of it anyway, but next time we make it (which we will because the filling was so good), we’ll probably take it out sooner or lower the cooking temperature. Just a word of warning in case it helps anyone else!

  96. Hey Deb, This pizza is excellent! I’ve made it three times in the past 2 weeks and my husband and I have eaten nearly the entire pan in one sitting. We look longingly at the last few slices, but bravely put them away for lunch the next day. So, so happy to have another use for the season’s ubiquitous zucchini.

  97. Fantastically good and open to variations. I had no gruyere, so used half Feta and and half Cheddar (old). Used half an onion I had in the fridge, and the hot pepper flakes.
    The best thing was using a couple of teaspoons of some lemon infused olive oil someone gave me , which I rubbed over the dough before I put the cheesy zucchini mix on. Wonderful addition to the overall flavour!
    2 pans worth, one topped with onion slices and the other with 2 slices of bacon cut into bits with scissors and sprinkled.
    My oven burned the bottom as another writer mentioned, but it was still amazing. I will take that into account next time I cook it.

    It would be delicious whatever you have on hand, thanks Deb!

  98. Made this tonight for dinner and it was awesome! Love the crust recipe (I know I’ve seen it before – why did I wait so long to make it?). I didn’t have any Gruyere, so I used a bag of pre-shredded “Mexican Blend” cheese in an attempt to avoid the bland flavor you warned could result from using just mozzarella. The result came out great and looks just like your photos. I will definitely be making this again – what a great way to use up summer squash!

  99. Liz

    Super yummy, thanks for the inspiration. We were in a bit of a rush, so stuck it in the oven closer to 450-degrees and it only took 14 minutes or so before it was golden brown. Longer would have burnt it, so just a note to keep an eye on it around the half-way mark to see what your particular oven is doing with it. I have leftovers in my lunch today and we’ll definitely be making this again!

  100. Sarah R

    I’ve made this at least 4 times since you posted the recipe, so I wanted to thank you! I made a double batch to rave reviews at a birthday dinner party this weekend, so thanks are also in order for making me look like a great cook! My recipe tweaks are that I’ve used asiago and parmesan in place of gruyere with great results, and I’ve been adding a minced clove of garlic. This is easily one of my favorite new recipes!

  101. have a jobby

    This turned out really well. The crust dough seemed a bit dry, but I resisted adding more water. It actually did a very nice rise on my counter in 2 hours. As for the zucchini, I used a food processor and let it sit for 10 minutes with 1 teaspoon of salt before wringing it out with cheesecloth (a method Deb recommended on her zucchini fritters). The olive oil I used on the pan really made the crust have a good flavor and made it easier to stretch the dough around the pan. I didn’t use any extra salt or spices. My oven thermometer read 500 degrees F, and 15 minutes was even a bit much. Any longer and it would have burned. It’s really more cracker type crust now, but I like that. I will be making this again. Deb, I can freeze the extra zucchini cheese mixture? I did the quarter size pan-cooking for one here. Thanks!

    1. Jenna

      I don’t know where this username comes from, apparently i set up a wordpress site in 2010 and now I can’t change it, but I am previously Jenna from Kansas,

      1. deb

        Sorry for the trouble. One of the issues that has come up since this site was migrated to WordPress VIP (a much better platform for it, but indeed a WordPress hosted site now vs. the self-hosted WordPress I was using previously) is that if you (or any reader) uses an email address to comment that matches an address associated with a WordPress.com account, you’ll now be prompted to log in. We cannot remove this because it’s a core security measure of the WordPress platform. (Believe me, I tried and tried to have this changed.) If you have an ancient WordPress.com account that you either forgot about, don’t want to share or don’t want to use anymore, you have a few choices:

        • First, note that signing into a WordPress.com account doesn’t expose your information, either to me or publicly. The only information that is revealed is their name and their primary profile link. This can easily be changed to whatever you’d prefer by editing your profile here: https://en.support.wordpress.com/personal-settings/
        • However, you can also delete any blog they you longer use (always a good practice) by following these instructions: https://en.support.wordpress.com/delete-site/
        • You can also make the blog private: https://en.support.wordpress.com/settings/privacy-settings/
        • Finally, you’re free to comment without a WordPress.com account by using an email address that isn’t already associated with an account there. It’s easy to create a throwaway email account on Gmail too, such as your usual email address with a “+” or some extra text at the end.

        Hope this helps and sorry for the trouble.

  102. Morgan

    Tried this tonight and it was yummy. My husband, who doesn’t care for zucchini, didn’t realize there was any in it, so that’s a compliment I guess. He really enjoyed it. I put an egg on top and found it a bit overwhelming. So would recommend it without. The dough was great for its simplicity but I had to add more water and found it only needed about 15 minutes in the oven instead of the 20-25 suggested.

  103. Jessica

    This is a very forgiving recipe in my experience. Don’t have precisely the right cheese/have to use store bought dough/forgot the bread crumbs – not a big deal, still good and easy way to sneak in some veggies for kids. I don’t own half-sheet pans, so I have a pretty good hack for a half recipe – I used a pyrex pie pan with a very liberal amount of olive oil. It’s more bread than pizza, but becomes a great focaccia like texture.

  104. sue

    Wow, tried this tonight and I have to say (and my husband agrees) this pizza is TO much more than the sum of its parts. Zucchini and cheese, a sprinkle of salt and bread crumbs. How can it taste so terrific? Just delicious! thanks for a great recipe to finish out the summer.

  105. Betsy

    I’ve made this twice now and it’s delicious! The first time I used used some store bought crust and the pizza was good, but Lahey’s crust adds that wonderful extra crisp! I can’t wait to make this for summers to come.

    Also, I made this dough the night before and let it rise. After I refrigerated it to use the next day and was still great.

  106. Cy

    I just made this for a dinner party and wow! You can’t believe just a few ingredients can taste so good. I had some cheese straws leftover in my freezer from a party another I had and used those crushed on top instead of breadcrumbs and it was so good. Tomato avocado salad on the side. A great dinner! Thanks! Your recipes are so consistent.

  107. Carol

    Finally made this and it was delicious and easy. :-) I made it without any time for dough to rise, so I used the “thin and crispy cracker” crust on the faux martha’s site instead. It worked out, so I’d recommend that to anyone who wants to make this RIGHT NOW and doesn’t have time for dough to rise. I parbaked the crust per the faux-martha instructions and then after putting on the squash and cheese, I baked it for a little less time than this recipe suggests to even it out. I had some leftover grilled Italian sausage that I meant to add before putting it in the oven, but of course, I forgot. Instead I have been adding the sausage to the pizza slices when I reheat them. I think the pairing is fabulous and would recommend to the carnivores out there.

    Thanks for the lovely recipe. Glad I made it before squash season ended!