Zucchini Pizza With Roasted Garlic Sauce

September 4, 2011 by Ali

For the final recipe in “Zucchini Week” here at Gimme Some Oven, we turn to one of my go-to simple meals — pizza!

This one is definitely for the zucchini lovers out there. From the outside, it is highlighted with gorgeous vibrant greens from the shredded zucchini and basil. But underneath, an amazing creamy roasted garlic sauce packs it full of delicious flavor. The recipe is one I learned years ago from Emeril. It will make you fall in love with just about any pizza. :)

Hope you’ve enjoyed this week of zucchini recipes! Cheers to adding some extra “green” to your meals!

Zucchini Pizza with Roasted Garlic Sauce


    Pizza Ingredients:
  • 1 medium pizza crust
  • roasted garlic sauce (recipe below)
  • 2 zucchini, ends trimmed, shredded and strained (see tip below)
  • half an onion, diced
  • 1 cup mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp. crushed red peppers
  • fresh basil, julienned or chopped
  • Roasted Garlic Sauce Ingredients:
  • 1 cup milk (I used 2%)
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. plus a pinch salt
  • 1/4 tsp. cayenne
  • one head roasted garlic


To Make Pizza:

Preheat oven to 425 degrees (or whatever temperature is specified in the instructions for your pizza crust).

Leaving a 1" border around the edge, spread the roasted garlic sauce so that it covers the pizza crust. Toss half of the zucchini and half of the onions on top of the sauce, so that they are evenly spread. Then cover with half of the mozzarella. Repeat with the remaining zucchini, onions and mozzarella. Then sprinkle the Parmesan and crushed red peppers on top.

Bake for 8-10 minutes, until the crust is golden and the cheese is melted and bubbly. Remove pizza and garnish with basil. Serve immediately.

To Make Sauce:

In a small saucepan, heat milk over medium-low heat just until barely simmering. Remove and cover with a lid.

In a separate saucepan, melt butter over medium-low heat. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Use an immersion blender to blend the mixture until smooth. Or transfer it (in two batches if necessary) to a blender, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface of the sauce.

Ali’s Tip:

To strain out some of the extra moisture in the zucchini, just wrap up the shredded zucchini in a cheesecloth or thin towel and squeeze over a sink to drain.

Source: Roasted Garlic Sauce recipe is adapted from Emeril Lagasse.

filed in Entrees, Pizzas

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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7 thoughts on “Zucchini Pizza With Roasted Garlic Sauce

  1. This was out of this world delicious. I’m making it again tonight. :) Thank you!!

    - Tiara

  2. I made this last night and it was spectacular! Even my kids loved it, and they aren’t veggie fans. Thank you!

    - Jenny

  3. This looks great!

    - Shari @ The Daily Dish

  4. Instead of the homemade sauce, you could sub the new Philly Italian sauce in the tub (lazy me)

    - Ali's Mom

  5. Oh, love. This looks so green and in the most appetizing way. This would definitely catch my eye on a pizza menu!

    - leaf (the indolent cook)

  6. I have recipe similar (kinda on my site)…however the zuch is the crust. Yours looks yummy too.

    - Ali

  7. Wow, that garlic sauce sounds amazing! Great way to use up some of the excess zucchini in my fridge!

    - Kelley