pan grilled zucchini pizzaIt’s hard to not love a good pizza. I admit that when I eat out I usually go for the more traditional versions with tomato sauce and very few toppings, because it is hard to go wrong with simple, fresh ingredients in the Italian tradition. At home I will try and make more exotic pizza with different types of toppings as well as the traditional ones.

Jim Lahey, a legendary bread maker who owns a bakery in Manhattan called Sullivan Bakery, makes a wonderful zucchini pizza. The simple ingredients are very tasty and this is a good way of getting those green vegetables in your meal. His recipe requires breadcrumbs, which gives the pizza a nice crunchy texture.

How to make grilled pizza doughIf you want to keep your pizza on the healthy, unprocessed, and natural side, make sure that your breadcrumbs are made from only natural ingredients. Most breadcrumbs found in the supermarket have a long list of bad ingredients, including high fructose corn syrup.
Homemade breadcrumbs are easy to make using a stale leftover baguette (which should be made from natural ingredients). See my recipe here for “DiepLicious Homemade Breadcrumbs”.

how to grill pizza using a grill pan
The pan-grilled style of pizza dough is made from Craig W. Priebe’s recipe, which is a bit easier and quicker to make and handle than Jim Lahey’s. I like both dough recipes so you can choose either one. If you make Jim Lahey’s dough recipe, you can spread the dough out on a big olive oil greased baking pan instead of making a disk. You can find both recipes under the links below:

 “Craig W. Priebe’s grilled pizza recipe”

“Jim Lahey basic pizza dough recipe”

Pan grilled zucchini pizza
Yields 2
451 calories
26 g
83 g
27 g
31 g
15 g
658 g
2318 g
15 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 451
Calories from Fat 234
% Daily Value *
Total Fat 27g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 83mg
Sodium 2318mg
Total Carbohydrates 26g
Dietary Fiber 6g
Sugars 15g
Protein 31g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • Grilled pizza dough, see recipe under link above
Zucchini topping ingredients
  1. • 2 ½ pounds (1.2 kg) of zucchini, grated
  2. • 1 ½ (10 grams) tablespoons salt
  3. • 2 cups (150 grams) Gruyere or high quality Swiss cheese, grated
  4. • 2 -2 ½ tablespoons (20-25 grams) homemade breadcrumbs
  1. 1. Prepare the pizza dough.
  2. 2. Preheat the oven to 500°F.
  3. 3. Grate the zucchini by hand or use a food processor. Toss the zucchini in a medium bowl with salt and let it rest for about 15-20 min. This process helps draw water out of the zucchini.
  4. 4. Drain the zucchini in a strainer and use your hands to squeeze the excess water out. Pat the zucchini dry and toss with the grated cheese until well mixed.
  5. 5. Roll your disk of pizza dough out, and grill on both sides with your grill pan, spreading the zucchini on top and along the edges. Sprinkle with breadcrumbs on top.
  6. 6. Bake the grilled pizza in the oven just enough so the toppings turn golden brown. Take the pizza out and eat it either hot or at room temperature.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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