One week this summer, my CSA gave me a box that was almost entirely zucchini. I love roasted zucchini and crispy zucchini chips, so I was pretty happy with my haul. But one of the best things I made with this plethora of squash was zucchini pizza. In fact, it quickly became one of my favorite things I’ve cooked all year.
Once you have pizza dough, you can top it with anything, so homemade pizza is a great way to use up things in the refrigerator that need to be eaten quickly. It’s also a great way to use unexpected CSA vegetables. If you don’t know what to do with an ingredient, just Google that item plus “pizza,” and you’ll probably get 100 great ideas right away. This recipe from Hip Foodie Mom takes great advantage of zucchini, sliced into ribbons and arranged prettily over the crust with mozzarella cheese and pesto sauce.
This particular pizza dough recipe is especially fun because it cooks in a cast iron skillet. Covering the dough with cheese all the way to the edges creates great, golden-brown, crispy bubbly edges that are an absolute treat, and nobody will want to leave their crusts behind.
“Making this pizza dough has been therapeutic for me: making the dough from scratch is so easy and rewarding,” said Alice Choi from Hip Foodie Mom. “I’ve made this so many times now, I don’t have to look at the recipe card anymore. It takes some time but it’s so easy to make. Once you have the dough made, the toppings are endless! I’ve made this with just tomato sauce and cheese and with shaved asparagus but I think this one with zucchini ribbons is my favorite!”
More Delicious Zucchini Recipes from the Kitchn
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