Pizza with Zucchini and Parmigiano-Reggiano

Pizza with Zucchini and Parmigiano-Reggiano

Pizza with Zucchini and Parmigiano-Reggiano

Yield: Makes 2 ea. 10–12 in. pizzas


2 ea. 7 oz. Wood Stone Dough balls
½ cup crème fraiche
¼ cup  chopped chives
1 tsp  Dijon mustard
1 clove  garlic, pressed  (use a small clove; only about ¼ tsp. of pressed garlic)
3 oz. Parmigiano-Reggiano cheese, grated
½ lb. zucchini, sliced
Kosher salt and freshly ground pepper


Oven Temperature: 550-580 degrees

Whisk the crème fraiche, chives, mustard and garlic together and then stir in half of the cheese.

To assemble pizzas, place half of the cream mixture in the center of each pizza and use a circular motion to spread it to about 3/4-in. from the edge. Arrange zucchini around each pie and sprinkle with salt and pepper. Scatter the other half of the cheese over the top.

Flame Height: 3.6

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

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