Zucchini Pizza with Burrata and Anchovy

Fast, easy, simple, and perfect for summer – this pizza is creamy and fresh and super yummy.

All pizza starts with dough, and I highly recommend the Jim Lahey no-knead recipe.  It comes out tender and crisp and full of air pockets.  You can see some bubbles in the dough in the photo above – that’s the good stuff!  I do need to try and remember not to stretch it out too much, though.  I think I made the pizza a little too large this time.

Top the dough with minced garlic, bits of anchovy, and a drizzle of olive oil.  The anchovy adds little pops of salty and umami flavors.  Along with the garlic, this richness is what elevates this pizza from being boring, do not skip!  Melissa (who I made this with), said that she might make it with capers instead of anchovies next time.  I think that is a really good suggestion for vegetarians who don’t eat fish, but still want to get that briney flavor.

Then, pile on thinly shaved zucchini slices.  Next time I will probably salt and drain the zucchini first to avoid excess moisture.

Next comes the cheese – creamy burrata torn and scattered across the top.  A sprinkle of black pepper and a drizzle of olive oil and you are ready to go.

5-10 minutes in the oven gives you bubbling cheese and crispy edges.

Top with fresh basil and you are all set to enjoy.

There is something about homemade pizza in the summer.  I don’t know if it’s the fresh vegetables, or how quick it is, but I don’t mind cranking the oven up as high as it will go when this is the result.

Zucchini Pizza with Burrata and Anchovy
adapted from Alexandra Cooks

pizza dough, Jim Lahey recipe here
1 anchovy, minced (ours were small, so we used 2)
1 garlic clove, minced
extra-virgin olive oil
1 medium zucchini, shaved as thinly as possible on a mandoline or with a peeler
fresh mozzarella or burrata
nice sea salt
fresh cracked black pepper
basil leaves

Pull out a pizza round from the fridge one hour before you plan on baking.  Dust dough with flour and place on a floured work surface.  Place a pizza stone on the lowest oven rack.  Preheat oven to its hottest setting, 550°F.

Gently shape dough into a 10″–12″ disk handling it as minimally as possible.  Arrange dough disk on parchment-lined pizza peel (or baking sheet); top with minced anchovy and garlic and a drizzle of olive oil.

Pile on the shaved zucchini.  Note: It’s ok to add more than you think feels right here because the zucchini shrinks down a lot.  Top with torn mozzarella or burrata.  Sprinkle with sea salt and black pepper.  Drizzle with a splash more olive oil.

Carefully transfer the pizza to the baking stone.  Bake until top is blistered, about 5-10 minutes.  Transfer to a work surface.  Top with basil leaves.  Slice and serve.

One Year Ago – Kanikama Salad
Two Years Ago – Zucchini Tart; Pasta with Goat Cheese and Basil Oil
Three Years Ago – CSA Week 10