Zucchini garlic Alfredo pizza

Garlic Alfredo sauce, cheese, zucchini, and fresh oregano all come together on this delicious summer time pizza.

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Let's change-up your pizza night with this zucchini garlic Alfredo pizza. Summer zucchini season leaves many gardeners wondering how to use up some zucchini in different ways. Pizza is a way to use them that everyone will enjoy.

 

To make this pizza, you need a pizza dough recipe that will make two approximately 11" pizzas. One of my favorites is this sourdough pizza crust recipe. Alternatively, you can use your favorite store bought pizza dough.  

After you have your dough rising, you need to make a garlic Alfredo sauce to top the pizza. You make this on the stove top at the end of your pizza dough rising time shorty before you plan to put the pizzas together and bake them.

 

For this sauce I use five cloves of garlic to make the sauce nice and garlicky! If you want to use less or more, that is up to you. 

Then the pizzas are topped with shredded mozzarella cheese and thinly sliced zucchini rounds. For this recipe, I used a small green zucchini and a small yellow zucchini. You can use whichever tender summer squash you want and have on hand. 

Lastly, when the pizza comes out of the oven, I top it with some fresh oregano. Fresh basil would also be a delicious choice. These are two herbs I always have growing in my summer garden. 

 

If you don't have fresh herbs, you can always use a bit of dried oregano or basil on this pizza instead. Or top the pizza with a bit of Italian seasoning.

When slicing your zucchini for this pizza, make sure you slice it very thinly. You want it to be able to cook and soften up on the pizza while it is baking.

Speaking of baking, when I bake pizza at home, I do it in a 500 degree (F) oven. This helps to cook the pizza crust as similar as possible to a pizza oven. I also bake them one at a time on the lowest rack to help the crust cook through.

If you have some zucchini to use up this summer, give this zucchini garlic Alfredo pizza a try! It's a great way to change your usual pizza night meal.

 

Serve this pizza with a big green salad for a complete dinner. Another thing I love to have on pizza nights it a vegetable plate with carrots, celery, bell peppers, etc. and you favorite dip. 

Looking for even more zucchini recipes? Check out this round-up of 45+ Zucchini Recipes for Zucchini Season! 

 

Yield: about 6 servings

Author: Amy (Savory Moments)

Zucchini Garlic Alfredo Pizza

Garlic Alfredo sauce, cheese, zucchini, and fresh oregano all come together on this delicious summer time pizza.

Ingredients

for the pizza

• 1 recipe for your favorite double crust pizza dough, or store bought
• 10 oz. shredded mozzarella cheese
• 2 cups thinly sliced zucchini rounds (I used green & yellow)
• 1/2 cup grated Parmesan cheese
• fresh oregano leaves, for garnish
• red pepper flakes, optional

for the sauce

• 2 teaspoons extra virgin olive oil
• 5 cloves garlic, pressed or finely minced
• 1-1/2 cups milk
• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan cheese

Instructions

1. When your pizza dough is almost finished rising, make the garlic alfredo sauce.
2. In a medium saucepan, heat the olive oil and garlic over medium heat. Stir often and cook until just fragrant and softened. Whisk together the milk and flour in a glass measuring cup or bowl and then pour into the pan. Whisk well.
3. Continue to cook and whisk until the sauce thickens, about 7 minutes. When thick, remove from the heat, season with salt and pepper, and whisk in the Parmesan. Set aside.
4. Preheat the oven to 500 degrees.
5. Roll out your pizza dough into two approximately 11" pizzas and place on a pizza stone dusted with cornmeal or on a lightly greased baking sheet.
6. Top each pizza with half of the sauce followed by half of the mozzarella, half of the zucchini, and half of the Parmesan.
7. Bake the pizzas one at a time on the bottom rack of the oven for 13-16 minutes, until the crust and cheese are golden.
8. Remove from the oven and top with a sprinkling of fresh oregano.
9. Let cool for 5 minutes before slicing. Serve with red pepper flakes, if desired.

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This post was originally published in 2015 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience. 

Check out these other zucchini and summer squash recipes: 

Yellow Summer Squash Casserole

Silky Creamy Zucchini Soup

Zucchini (Mock Apple) Crisp 

Oven Baked Zucchini Chips