Zucchini with Mozzarella and Leek


Preparation info

  • Difficulty


  • Makes One 12 inch Round Pizza Serves


Appears in

You have to love a pizza that only has a few ingredients, but looks so good when it gets to the table. This pizza takes the humblest of vegetables, the zucchini, and makes it the hero. If only all things in life could be this simple. If you can’t get a hold of zucchini flowers, slice a zucchini, broil it briefly with olive oil to soften it, and use it in exactly the same way.


  • 1 tablespoon butter
  • ½ cup chopped leek, white part only
  • Sea salt and freshly ground black pepper
  • Semolina or all-purpose flour, for rolling
  • 6 oz pizza dough
  • 2 tablespoons garlic oil (use the oil from the garlic confit), or vegetable oil
  • 2 zucchini, thinly sliced
  • ¼ cup pizza sauce
  • 2 tablespoons goat cheese
  • 1 tablespoon fresh ricotta cheese
  • 1 garlic confit clove, crushed
  • ¼ cup shredded mozzarella
  • ½-1 teaspoon dried chile flakes, optional
  • 1 tablespoon torn flat-leaf (Italian) parsley, + extra to serve
  • 6 zucchini flowers, flower part only and stamen removed
  • ½ oz buffalo mozzarella, torn
  • Drizzle of lemon oil


Melt the butter in a small saucepan over medium heat. Once the butter has melted, add the chopped leek and cook, stirring occasionally, for 5-8 minutes or until softened. Season to taste with salt and pepper. Set aside.

Place a pizza stone in the oven and preheat the oven to 500°F (260°C) or to its highest temperature. Once it has reached the temperature, it will then take about 15 minutes for the pizza stone to heat up.

Lightly dust a clean work surface with semolina or flour, then roll out the dough into a 12-inch round that is inch thick. Transfer the pizza base onto a piece of parchment paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork.

Heat half the garlic oil in a large skillet over high heat, season the zucchini with salt and pepper, and fry in batches for 1-2 minutes or until they have slightly caramelized on one side. Set aside. Repeat with the remaining oil and zucchini.

Mix the pizza sauce, goat cheese, ricotta, and garlic confit together in a bowl, then spread evenly over the pizza base. Season with salt and pepper. Scatter over the shredded mozzarella, cooked leek, chile flakes, if using, and torn parsley. Arrange the zucchini around the pizza, along with the zucchini flowers and buffalo mozzarella.

Transfer the pizza onto the preheated pizza stone. Cook the pizza in the oven for 5-10 minutes or until golden and crisp. Carefully remove the pizza from the oven using a pizza peel or wide spatula and transfer to a cutting board. Drizzle with a little lemon oil and finish with the extra torn parsley.