Pizza Bianca {with Zucchini}

Makes 4 individual pizzas or one large pie.


If you have access to pre-made pizza dough from your local pizzeria or grocer, this shaves off extra prep time. But if you wish to make your own, try this one from Tyler Florence. The key to easier rolling is making sure the dough sits for at least 15 minutes at room temperature – the dough will be easier to work with, less elastic,  and less likely to snap back as you roll.


  • 6 oz mozzarella cheese, sliced
  • 4 oz fontina cheese, sliced
  • 4 cloves garlic, finely minced
  • olive oil for brushing
  • 1-2 zucchinis, thinly sliced
  • kosher salt
  • freshly ground black pepper


Preheat oven to 450°F. Brush a baking tray with olive oil.

Roll out the pizza dough to desired shape and size on a floured surface. Transfer the dough to the prepared tray. Press dimples into the dough, as well as a ridge around the perimeter to prevent the cheeses from oozing. Brush lightly with olive oil and sprinkle with the fresh garlic. Arrange the mozzarella and fontina cheeses. Arrange zucchini slices. Brush zucchini lightly with olive oil and season with salt and pepper.

Bake for 15-17 minutes, or until the pizzas are bubbling and the dough is golden. Slice and serve immediately. Enjoy!

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