Zucchini and Fresh Tomato Pizza with Fontina
Elevate your pizza game with this vibrant Zucchini and Fresh Tomato Pizza with Fontina, a delightful medley of garden-fresh flavors and cheesy indulgence. A crisp, golden crust serves as the perfect base for sweet, juicy tomatoes and tender sautéed zucchini, enhanced by the nutty richness of melted fontina cheese. Aromatic garlic and fresh basil add layers of complexity, while a hint of olive oil ties everything together for a perfectly balanced dish. Ready in just 30 minutes, this quick and easy homemade pizza is ideal for weeknight dinners or casual entertaining. Whether you’re a vegetarian or simply craving a lighter twist on traditional pizza, this recipe is a fresh and satisfying way to enjoy seasonal produce. Perfect for four, it’s the ultimate slice of summer on your plate!
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Recipe Information
Ingredients
- 1 ball (approximately 12-16 ounces) Pizza dough
- 1 medium (thinly sliced into rounds) Zucchini
- 2 medium (sliced into thin rounds) Fresh tomatoes
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 1.5 cups (shredded) Fontina cheese
- 6 leaves (roughly torn) Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon (for dusting the pizza stone or baking sheet) Cornmeal or flour
Instructions
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking. Roll out the pizza dough into a 12-inch circle and place it on the prepared surface.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the sliced zucchini, season with salt and pepper, and sauté for 3-4 minutes until just tender. Remove from heat and set aside.
Brush the pizza dough with the remaining 1 tablespoon of olive oil. Evenly distribute the shredded fontina cheese over the dough, leaving a 1-inch border around the edges.
Arrange the sautéed zucchini slices over the cheese, followed by the slices of fresh tomatoes. Slightly overlap them for even coverage.
Carefully transfer the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbling.
Remove the pizza from the oven and let it cool for 2-3 minutes. Sprinkle the torn fresh basil leaves on top before slicing.
Serve warm and enjoy your Zucchini and Fresh Tomato Pizza with Fontina!
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 20.8 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2533 mg | 195% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
