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Roman Pizza with Zucchini and Tomatoes

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Roman pizza is completely different from, for example, one in Naples. It is made from absolutely different dough and of a different shape with fillings for every taste.


  • 1 1/2 cup flour
  • 2 1/2 tbsp olive oil
  • 1 1/2 tsp dry yeast
  • 2 tsp sugar
  • 1 tsp sea salt

For the filling:

  • 10 oz mozzarella
  • 3 1/2 oz grated Parmesan
  • 1 medium zucchini
  • 6 cherry tomatoes
  • 2 cloves of garlic
  • 3 sprigs of basil and thyme
  • 6-7 tbsp olive oil
  • Sea salt to taste
  • Black pepper to taste


  1. For the dough, heat 1/2 cup of water to 100° F (40° C). Add salt, sugar and yeast. Add flour and 1 1/2 tablespoon of olive oil, knead for about 6 minutes.
  2. Brush the dough with the remaining olive oil. Place in a clean bowl and cover with plastic wrap. Put in a warm place for 90 minutes. Meantime, turn on the oven and heat two baking sheets at 490° F (250° C).
  3. Divide dough into 2 pieces. Roll out 1/2 dough into a large rectangle with rounded edges. The thickness of this layer of  dough should be no more than 5–6 mm (thicker at edges).
  4. Roll out the remaining dough and cover with a towel. Put aside for 15-30 minutes.
  5. For the filling, crush the garlic with salt and pepper into a paste in the mortar. Pour in olive oil, stir and and put aside for 5-10 minutes.
  6. Cut zucchini into thin circles. Cut cherry tomatoes in half. Slice mozzarella thinly.
  7. Brush both layers of dough with garlic oil, sprinkle the center with 1/2 Parmesan.
  8. Place zucchini and cherry tomatoes on top.
  9. Top with mozzarella. Sprinkle with the remaining garlic oil, Parmesan and thyme leaves.
  10. Place pizzas in the oven. Bake for about 10 minutes. Sprinkle with basil leaves before serving.