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Pizza with Zucchini, Roasted Garlic, and Pine Nuts

Pizza with Zucchini, Roasted Garlic, and Pine Nuts

Name: Pizza with Zucchini, Roasted Garlic, and Pine Nuts
Total time: 30 min
Ingredients: pizza dough (see recipe); semolina flour; 2 heads roasted garlic; 4 ounces Manchego cheese, grated, about 1 cup; 1 large zucchini, shaved lengthwise into very thin slices; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped; 2 tablespoons pine nuts, toasted; 2 ounces Parmigiano-Reggiano cheese, grated, about ½ cup; 1 teaspoon kosher salt; ½ teaspoon red pepper flakes

The Estate Bakery

Pizza with Zucchini, Roasted Garlic, and Pine Nuts

Print Recipe

The Strategy:

This Zucchini, Roasted Garlic, and Pine Nut Pizza is a brilliantly modern, elegant white pizza that will completely blow your guests away. By spreading sweet, rich roasted garlic paste over the dough, topping it with nutty grated Manchego, and layering delicate, paper-thin ribbons of shaved zucchini, you get an incredibly beautiful, texture-rich masterpiece. Finished with toasted pine nuts, fresh parsley, and sharp Parmigiano-Reggiano, it is the ultimate gourmet showstopper for any sophisticated gathering!

Makes: 2 (10- to 12-inch) pizzas | Total Time: 30 minutes till they’re ready

Ingredients

For dough

pizza dough (see recipe)
semolina flour

For toppings

2 heads roasted garlic
4 ounces Manchego cheese, grated, about 1 cup
1 large zucchini, shaved lengthwise into very thin slices
2 tablespoons olive oil

For garnish

2 tablespoons fresh parsley, chopped
2 tablespoons pine nuts, toasted
2 ounces Parmigiano-Reggiano cheese, grated, about ½ cup
1 teaspoon kosher salt
½ teaspoon red pepper flakes

Ingredients arranged on a white marble board next to a bright window: fresh spinach, basil in a bowl, garlic cloves, macadamia nuts, grated Parmesan cheese, olive oil in a small glass pitcher, halved baby tomatoes, a jar of balsamic reduction, grated Manchego cheese, a whole zucchini next to delicate paper-thin zucchini ribbons, toasted pine nuts, and red pepper flakes.

Instructions

Make dough

Preheat your oven (or oven with pizza stone) to 500° for at least 30 minutes.
Prepare, proof, and roll out the pizza dough to make two round pizzas.
Place one round onto a pizza peel dusted with semolina flour.
Pierce the bottom of the dough with a fork.

Assemble and bake

Squeeze the garlic cloves from one head and spread onto the dough.
Top with half of the Manchego cheese.
Lay half of the zucchini slices over the cheese.
Brush with 1 tablespoon of olive oil.
Bake until crust is golden and zucchini is beginning to brown, about 10 to 12 minutes.

Garnish and serve

Top with 1 tablespoon parsley, 1 tablespoon pine nuts, half of the Parmigiano-Reggiano, ½ teaspoon salt, and ¼ teaspoon red pepper flakes.
Slice and serve. Repeat with the second pizza.

Close-up action shot of a cook's hands squeezing sweet, soft caramelized garlic cloves from a roasted head directly onto a rolled-out rustic pizza dough on a floured wooden pizza peel.

Thing to Note:

To get very thin slices of zucchini, use a vegetable peeler. Start from the stem and peel all the way down. Continue, turning the zucchini, until you reach the seeds in the center.

Roast pine nuts by placing them into a skillet and heating over medium-low heat. Watch carefully, as the nuts will go from plain to golden to burnt in moments. Once you smell the nutty fragrance, the nuts are ready to go. Remove the skillet from the heat and transfer to paper toweling to cool.

The full recipe lives in the Vault

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The Heart of the Table

There is something uniquely comforting and sensory about a pizza night, especially when the kitchen is filled with the rich, caramelized aroma of slow-roasted garlic and the warm, nutty scent of toasting pine nuts. This Zucchini, Roasted Garlic, and Pine Nut Pizza is a white pizza designed to be shared, bringing family and friends close together around a warm wooden board. It's a celebratory centerpiece that turns any evening into a relaxed, lingering feast filled with laughter and shared stories.

A lifestyle scene showing exactly eight young adult guests gathered around a rustic wooden table on a sunlit coastal terrace overlooking the sparkling blue ocean. They are laughing and clinking glasses of chilled Pinot Grigio wine while sharing the freshly sliced Zucchini, Roasted Garlic, and Pine Nut Pizza in the center of the table.

Neighborly Grace

THE PRESENTATION: Serve each pizza freshly sliced on a polished wooden board or peel. Accompany the board with small, elegant ceramic bowls of flaky sea salt, extra toasted pine nuts, fresh chopped parsley, and red pepper flakes, allowing your guests to customize their perfect slice.
THE POUR: Pair this delicate, aromatic pizza with a crisp, dry, high-acid Italian white wine. A chilled Pinot Grigio, an elegant Soave, or a dry, mineral-forward Rosé will beautifully cut through the richness of the roasted garlic and Manchego cheese.
THE VIBE: Chic summer terrace luncheons and warm sunset deck dinner parties. This is a dish that invites your guests to relax, pour another glass of wine, and linger long after the sun goes down, enjoying the simple elegance of coastal living.

Chef’s Recommendations

Roasted Garlic, Twice: Roasted Garlic and Tomato Soup with Grilled Artisanal Cheese Croutons
Pine Nuts, Turned Sweet: Biscotti with Brown-Sugared Pine Nuts and Chocolate Chips
The Green Course: Kale Salad with Strawberries & Goat Cheese
The Glass Alongside: Classic Sidecar

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Pizza with Zucchini, Roasted Garlic, and Pine Nuts

Pizza with Zucchini, Roasted Garlic, and Pine Nuts

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps