Zucchini and Sainte-Maure Pizza

Pizzas are not only about tomato sauce and ham : here is a recipe that involves zucchini and Saint-Maure cheese. A real upgrade for a delicious pizza !

Ingredients (4 servings)
  • 4 green and yellow zucchini
  • 1 white onion
  • a bunch basil
  • a little olive oil
  • 1 garlic clove, crushed
  • 1 sprig thyme
  • 1/2 Sainte-Maure de Touraine cheese
  • 20 pieces oven-dried tomato
  • 20 pitted black olives (Taggiasche, preferably)
  • freshly ground black pepper
  • salt

Pizza Dough

  • 1 teaspoon baker’s yeast (or 1/4 sachet dried yeast)
  • 5 1/8 ounces fine pastry flour (145 g)
  • 2 pinches salt
  • 1 teaspoon olive oil
  • 2 tablespoons cold water


Step 1: Pizza Dough

Dissolve the yeast in a little warm water. Combine the flour, salt, olive oil, and cold water in the bowl of a mixer.

Mix at a slow speed until you have an even dough.

Shape into a ball, and cover with a damp cloth. Leave to rise at room temperature for at least 30 minutes.

Step 2: Zucchini

In the meantime, wash 4 green and yellow zucchini. Cut two of them into thin rounds (about 2 mm) and the other two into small cubes (1/8 inch (5 mm)), removing the seeds.

Peel and thinly slice 1 white onion.

Rinse, dry and pick the leaves from a bunch of basil, then chop them.

In a frying pan, gently sauté the zucchini cubes, covered, with 1 crushed garlic clove, the leaves of 1 sprig of thyme, and a little olive oil, for 10 minutes.

Crush with a fork, season lightly with salt, and add the chopped basil. Mix well.

Step 3: Pizza

Roll out the dough into a rectangle 1/8 inch (4 mm) thick. Place it on an oven tray lined with parchment paper, and bake for 3 minutes.

In the meantime, cut the Sainte-Maure de Touraine cheese into rounds.

Take the oven tray out of the oven, and spread the zucchini mix evenly over the top. Arrange alternate rounds of raw zucchini, rounds of Saint-Maure, sliced onion, dried tomatoes, and olives.

Bake the pizza for 10 to 15 minutes.

Step 4: Plating

Remove the pizza from the oven, top with a twist of freshly ground black pepper, and serve immediately.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits