Zucchini Roni Pizza
Savor the perfect blend of creativity and comfort with this Zucchini Roni Pizza, a delightful twist on traditional pizza recipes. Featuring thinly sliced, seasoned zucchini rounds as a clever and healthy stand-in for pepperoni, this pizza is a fresh way to elevate your weeknight dinner or pizza night. The combination of smoky paprika, garlic, and tender zucchini creates a flavorful topping that pairs beautifully with tangy marinara sauce, melted mozzarella, and a sprinkle of Parmesan cheese. A crisp golden crust and a garnish of fresh basil leaves tie it all together, offering a perfect harmony of textures and flavors. With a quick 20-minute prep time and a total cook time of under 15 minutes, this vegetarian pizza is as easy as it is delicious. Perfect for family meals or casual entertaining, the Zucchini Roni Pizza puts a wholesome and creative spin on a classic favorite.
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Recipe Information
Ingredients
- 1 pound Pre-made pizza dough
- 1 medium Zucchini
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Marinara sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 5 pieces Fresh basil leaves
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Wash and dry the zucchini, then slice it into thin rounds, about 1/8-inch thick.
In a bowl, toss the zucchini slices with olive oil, garlic powder, smoked paprika, salt, and black pepper. Ensure the slices are evenly coated with seasoning.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle or your desired shape. Transfer the dough to a piece of parchment paper for easy handling.
Spread the marinara sauce evenly over the pizza dough, leaving a 1-inch border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce, spreading it evenly.
Place the seasoned zucchini slices on top of the cheese, arranging them to mimic pepperoni placement.
Sprinkle the grated Parmesan cheese over the zucchini for extra flavor.
Carefully transfer the pizza (with the parchment paper) onto the heated pizza stone or baking sheet in the oven.
Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 2–3 minutes. Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 20.7 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1169 mg | 90% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 935 mg | 20% | |
*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.
