This skillet zucchini pizza is made with a crisp, golden crust that stays wonderfully chewy in the center. Topped with tangy basil pesto, melty mozzarella, tender zucchini and creamy ricotta, it is a fresh and flavorful choice for pizza night.
Pizza is one of those meals that always feels worth it, especially when the crust is just right. This skillet zucchini pesto pizza takes a simple pizza night and gives it a fresh, summery twist with thin slices of zucchini, a bright homemade pesto and two kinds of cheese.
The cast iron skillet is what makes this recipe stand out. Instead of baking the dough on a sheet pan, the skillet helps create a crust with a crisp bottom and sturdy edges while keeping the inside soft and chewy. It is a great technique for anyone who loves the texture of a pizzeria-style crust but wants to make it at home without special equipment.
This is not a traditional red-sauce pizza. It leans more toward a white pizza, with pesto acting as the flavorful base. The basil pesto is bold, herby and slightly tangy thanks to rice vinegar. That bit of acidity cuts through the richness of the ricotta and mozzarella, making each bite balanced instead of heavy.
Zucchini works beautifully here because it cooks quickly when sliced thin. It softens in the oven without overpowering the pizza or making it feel too vegetable-heavy. When paired with creamy ricotta, melted mozzarella and red pepper flakes, it adds freshness, color and a mild flavor that lets the pesto shine.
If you enjoy homemade pizza with a crisp crust, cheesy topping and fresh vegetables, this skillet zucchini pizza is a recipe worth adding to your regular rotation.
Why You’ll Love This Zucchini Pizza Recipe
- Bold flavors: The pesto is bright, tangy, nutty and packed with fresh basil flavor.
- Perfect crust: Cooking the pizza in a skillet creates a crisp bottom with a chewy center.
- Creamy toppings: Mozzarella melts into the pesto while ricotta adds rich, creamy pockets throughout the pizza.
- Fresh zucchini: Thin zucchini slices bake quickly and add a light, seasonal touch.
- Easy customization: You can adjust the toppings, cheese or dough to match your preferences.
- Simple technique: The stovetop-to-oven skillet method gives reliable results with minimal effort.
Everything You’ll Need for this Recipe
This zucchini pizza recipe uses everyday ingredients that come together for a flavorful homemade pizza. Here is what you will need:
- Pizza Dough: Use your favorite homemade or store-bought dough. A gluten-free dough can also be used if preferred.
- Extra Virgin Olive Oil: Helps prevent sticking and encourages the crust to crisp in the skillet.
- Fresh Basil Leaves: The main ingredient in the pesto, giving it fresh, herbaceous flavor.
- Walnuts and Pistachios: Add richness, texture and a nutty base to the pesto.
- Grated Parmesan Cheese: Brings salty, savory depth to the pesto.
- Seasoned Rice Vinegar: Adds a tangy, bright note that makes this pesto different from a classic version.
- Mozzarella Cheese: Melts into a gooey layer over the pesto.
- Ricotta: Adds creamy richness and gives the pizza a white-pizza feel.
- Zucchini: Thin slices cook directly on the pizza and add freshness without needing to be pre-cooked.
- Red Pepper Flakes: Add a little heat and a simple finishing touch.
How to Make Skillet Pesto Zucchini Pizza
The complete ingredient list and step-by-step instructions are included in the recipe card below, but this overview explains the process for making zucchini pesto pizza in a cast iron skillet.
Prepare the Pesto
Add the basil, walnuts, pistachios, parmesan cheese, rice vinegar, salt and pepper to a food processor. Pulse until everything is finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your preferred texture. If it is too thick, add a small amount of water to loosen it.
Prepare the Dough
Let the pizza dough rest at room temperature before shaping it. This is especially helpful if the dough has been refrigerated, because it relaxes the gluten and makes the dough easier to press into the skillet. Preheat the oven to 500°F so it is very hot when the pizza goes in.
Assemble the Pizza
Coat a 12-inch cast iron skillet with olive oil, making sure the bottom and sides are well covered. Press the dough into the skillet so it fills the pan and climbs slightly up the edges. Spread a layer of pesto over the dough, leaving a small border. Add mozzarella, arrange the zucchini slices on top, then dollop ricotta over the pizza. Finish with red pepper flakes.
Cook the Pizza
Place the skillet on the stovetop over medium-high heat for a few minutes. This starts cooking the bottom of the crust and helps it set before baking. Transfer the skillet to the hot oven and bake until the crust is golden around the edges and the center is fully cooked.
Finish and Serve
Let the pizza rest briefly in the skillet before removing it. Thin some of the leftover pesto with water or olive oil and drizzle it over the top before slicing and serving hot.
Recipe Variations
- Use a mix of zucchini and yellow summer squash for extra color.
- Add protein with pepperoni, cooked ground chicken, sausage or beef.
- Try additional vegetables such as bell peppers, mushrooms or olives.
- Use grated cheddar in place of parmesan for a different pesto flavor.
- Swap the pesto for traditional pizza sauce if you prefer a red zucchini pizza.
- Experiment with whole wheat pizza dough or gluten-free dough.
My Pro Tips
Recipe Tips
- Salt the zucchini slices before adding them to the pizza if you want to remove extra moisture. Let them sit briefly, then pat them dry with a paper towel or clean kitchen towel. This helps prevent the top of the pizza from becoming soggy.
- Use enough olive oil in the skillet. A well-oiled skillet helps the pizza release easily after baking and creates the crisp, golden bottom that makes this cast iron skillet pizza so good.
Does zucchini need to be cooked before putting on pizza?
No. Zucchini does not need to be cooked before adding it to pizza as long as it is sliced thinly. The slices cook quickly in the oven and become tender while the pizza bakes. Zucchini can also be eaten raw, so there is no concern if it keeps a slight bite.
Storing and reheating leftover zucchini pizza
Store leftover zucchini pizza in an airtight container in the refrigerator for 3 to 4 days. For longer storage, place slices in a freezer-safe container with a tight lid and freeze for 2 to 3 months.
For the best texture, reheat leftovers in a toaster oven, air fryer or regular oven. These methods help bring back the crispness of the crust better than a microwave.
Looking For More Pizza Recipes?
If you like creative homemade pizzas, try roasted eggplant fennel pizza with whipped garlic feta for a bold vegetarian option.
Naan pizza is a convenient choice when you do not want to work with traditional pizza dough. It also pairs well with ingredients such as chorizo and sweet potato.
Spring pea and lemon pesto pizza is another bright, original option if you enjoy pesto-based pizzas with fresh seasonal flavor.
Zucchini Pizza
Ingredients
For the pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup walnuts
- 1/4 cup shelled pistachios
- 1/4 cup grated parmesan cheese
- 2 tablespoons rice vinegar
- salt and pepper
- 1/3 cup extra virgin olive oil
For the pizza
- favorite store-bought or homemade pizza dough
- 1 tablespoon extra virgin olive oil
- 1 cup shredded mozzarella
- 1/2 large zucchini, thinly sliced
- 1/2 cup ricotta
- red pepper flakes for garnish
Instructions
For the pesto
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Add all pesto ingredients except the olive oil to a food processor. Pulse for a few seconds, until the mixture is finely chopped and combined.
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With the processor running, slowly drizzle in the olive oil. Scrape down the sides as needed and continue processing until the pesto reaches your desired consistency. Add a little water if you want it thinner.
For the pizza
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Preheat the oven to 500°F.
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Add the olive oil to a 12-inch cast iron skillet and turn the pan to coat the entire surface.
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Place the dough in the skillet and press it out so it fills the pan and rises slightly up the sides.
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Spread about 1/4 to 1/3 cup of pesto over the dough, leaving a small plain border around the edge.
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Sprinkle the mozzarella over the pesto, then arrange the zucchini slices on top.
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Dollop the ricotta across the pizza and finish with a sprinkle of red pepper flakes.
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Heat a stovetop burner to medium-high. Once hot, place the skillet on the burner and cook for 3 to 4 minutes, until the bottom begins to set and the oil bubbles around the edges of the dough.
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Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes, until the edges are beginning to turn golden brown and the center is fully set.
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Remove the skillet from the oven and let the pizza cool for a few minutes before gently loosening it with a spatula.
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Place about 2 tablespoons of leftover pesto in a small bowl. Thin it with water, rice vinegar or a combination of both until it can be drizzled.
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Drizzle the thinned pesto over the pizza, slice and serve hot.
Nutrition
Calories: 391kcal
Carbohydrates: 10g
Protein: 13g
Fat: 35g
Saturated Fat: 8g
Polyunsaturated Fat: 24g
Cholesterol: 29mg
Sodium: 392mg
Fiber: 1g
Sugar: 1g
Nutrition information is automatically calculated and should be used only as an approximation.