Zucchini butter pizza

In this bright summer supper, creamy zucchini butter replaces tomato sauce in a dairy-free pie that celebrates the other seasonal bounty. Normally, we’d advise against adding grated zucchini to a crust unless you want a soggy-bottomed mess. Zucchini butter, though, is a perfect solution because the moisture mostly evaporates in the cooking process. Plus: Its shallot-perfumed oil seeps into the crust, and the shredded squash gets an irresistible char on the edges. 

Our simple at-home dough comes together quickly and can be made up to three days ahead, but you can always grab the pre-made stuff from the store or your local pizzeria if you need a shortcut. Simply smearing the crust with zucchini butter yields positively crushable results, but some vegan feta adds a note of decadence. If you eat dairy, a soft, crumbly cheese like tangy chèvre would also pair nicely. To finish off this perfect slice of summer, a mix of olive oil and maple syrup add a touch of sweetness to the crust, and a sprinkle of some poppy seeds level up the crunch. Is this step absolutely necessary? Of course not. Should you do it anyway? You bet. 

Zucchini Butter Pizza

Yield: 4 servings

Ingredients

Pizza dough

• ¾ cup warm water (110-115 degrees)
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups bread flour, plus extra for dusting
• 1 teaspoon kosher salt

Zucchini butter

• 2 pounds zucchini (4 to 5 medium)
• ¼ cup olive oil
• 2 shallots, finely chopped
• 1 teaspoon kosher salt
• ¼ cup fresh chopped basil
• ¼ cup fresh chopped mint
• 1 tablespoon lemon zest (from about 1 lemon)

Pizza

• 1 tablespoon maple syrup
• 3 tablespoons extra-virgin olive oil, divided 
• ¼ teaspoon kosher salt
• 4 ounces vegan feta
• 1 tablespoon poppy seeds 
• Fresh mint and basil, for garnish
• Red pepper flakes, for garnish
• 1 tablespoon lemon zest (from about 1 lemon), for garnish

Procedure

Prepare the dough

1. In a large bowl, whisk together the water, sugar, and yeast; set aside for 10 minutes. It should start to foam or look creamy as the yeast activates. Add 1 tablespoon of the olive oil, the bread flour, and salt; stir with a wooden spoon until the dough comes together. 
2. Tip the dough onto a clean work surface and knead for 5 minutes, or until you have a smooth ball (it will still be slightly tacky). If the dough is too sticky to handle, sprinkle it with a little bit of flour until it’s workable. 
3. In another large bowl, add 1 tablespoon olive oil and swirl to coat the bowl. Add the dough and turn to coat it in the oil. Cover with a tea towel and let rise at room temperature until doubled in size, about 1 ½ hours. Use immediately or refrigerate (covered) for up to three days. 

Make the zucchini butter

1. Using a box grater or a food processor with the shredding attachment, coarsely grate the zucchini. Let it drain in a colander for 5 minutes, then use a clean kitchen towel to wring out any excess water. 
2. In a deep skillet, warm the olive oil over medium heat. Sauté the shallots until they begin to soften, 1 to 2 minutes. Add the zucchini and salt. Cook, stirring occasionally, until it reaches a silky, spreadable consistency, at least 20 to 25 minutes. Stir in the herbs and lemon zest, and salt to taste. 

Assemble the pizza

1. Preheat the oven to 450 degrees. In a small bowl, combine maple syrup and 1 tablespoon olive oil, and set aside. 
2. Drizzle 1 tablespoon olive oil on a large baking sheet. Place room-temperature dough in the center and turn it to coat in the oil. Use your hands to stretch the dough into a large oval. If it resists, cover it with a clean kitchen towel and let it rest for a few minutes, then continue. It might not be a perfect oval, and that’s OK: Rustic pizza is still pizza. 
3. Drizzle the dough with the remaining 1 tablespoon olive oil and spread across the surface with your hands. Sprinkle the dough with a pinch of salt and transfer to the oven. Bake for 8 to 10 minutes, or until it’s just starting to brown on the bottom.
4. Top dough with zucchini butter and spread, leaving a 1-inch border for the crust. Crumble the feta on top. Brush the maple-oil mixture on the crust and sprinkle with poppy seeds. Return the pizza to the oven and bake for 5 to 8 minutes, or until the crust is golden brown. 
5. Sprinkle with herbs, red pepper flakes, and lemon zest before serving. 

Notes and Substitutions

• Bread flour contains more protein than all-purpose flour, so it makes a dough with more stretch and chew. You can substitute the latter; just know your crust might not be as chewy. 
• To refrigerate the pizza dough, keep it in an oiled container, covered, for up to three days. Always bring your dough to room temperature before baking it. Set it on the counter (in its bag or container) for 30 minutes. It will be much easier to stretch out this way.
• Violife makes a great vegan feta that many supermarkets now carry. If you eat cheese, you could of course substitute dairy feta.