Baked Twice Zucchini and Cheese Pizza Rustica

Baked Twice Zucchini and Cheese Pizza by

Baked Twice Zucchini and Cheese Pizza is a simple pizza topped with sautéed zucchini and onions, Romano cheese and shredded mozzarella, and it’s usually served at tapas bars in Southern Italy and at room temperature.

Friday night is occasionally pizza night in our family and I usually make two or even three pie’s, especially if we’re having company. I always make one as a traditional margarita pizza, with tomato sauce, basil and fresh mozzarella, and the other one is topped with vegetables. This time I made a pie like they do in Naples, Italy, known as Zucchini Pizza Rustica!

I don’t have a lot of time to make my own pizza dough, so I always buy the already-made dough at my local supermarket and leave it out on the counter for a few hours to allow it to rise.  If you are a newbie here, and haven’t seen how easy it is to make dough rise, just click here to see how to do it.

I then work with the dough to fit my rectangular baking sheet.

Oh and in case you haven’t noticed, there is no need for any fancy pizza stone or pizza pan, I’ve always made my pizza’s in a large cookie sheet I have on hand.

To make this pizza, we sauté the zucchini and onions for a few minutes.  We first bake the pizza dough for the first 10 minutes without anything on it. Then we top it with the zucchini mixture and cheese, and bake it again until golden brown.

However, there is one essential kitchen gadget I recommend to get for your kitchen, and that is a very good timer.  It’s crucial in the kitchen, and if you don’t already have one, find one that is really obnoxiously loud so you can hear it from anywhere in the house.

Because if you don’t have a loud timer, you could end up with a pizza dough, that is burnt to a crisp — like mine!  Ugh. Luckily, I had another two pizzas going into the oven.


Anyway, we hope you’ll enjoy this Zucchini and Cheese Pizza as much as we do! Have a great weekend everyone!

                                               Thanks for PINNING! 

Baked Twice Zucchini and Cheese Pizza by

Baked Twice Zucchini and Cheese Pizza Rustica

  • 4 medium zucchini -rinsed and chopped
  • 1 medium onion – chopped
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. butter
  • 1 tsp. capers
  • dash of crushed red pepper flakes
  • salt and pepper to taste
  • 1/4 cup fresh chopped parsley
  • 1/4 cup grated Romano cheese
  • 2 cups shredded mozzarella
  • 1 pizza dough

Allow your pizza dough to rise for a few hours before working with it.
Work with your pizza dough on a lightly floured surface until you shape it to fit a
large baking sheet, preferably a 12-inch x 17-inch baking sheet.  Lightly drizzle some olive oil over the dough, about 2 to 3 teaspoons. Set aside.

In the meantime, preheat oven to 400 degrees.

Bake the pizza dough only for about 10 to 12 minutes, until the dough has cooked about half-way through, and into a thicker pizza crust.

In the meantime, in a large sauté pan, and over medium heat, add 2 tablespoons of extra-virgin olive oil with 1 tablespoon of butter. Add the chopped onion and sauté onions until they become soften and translucent, about 5 minutes.

Add zucchini, crushed red pepper flakes and capers.  Sauté for 7 to 10 minutes, or until the zucchini has become soft and tender to the touch.  Season with salt and pepper to taste.  Finally, stir in the fresh chopped parsley.  Turn off heat.

Spread the zucchini mixture over the pizza dough evenly.  Scatter Romano cheese over the zucchini, and then spread evenly with shredded mozzarella on top.

Bake pizza for another 10 to 15 minutes, or until crust is brown on the bottom and around the edges and the cheese is completely melted.  Remove and set aside to cool for a few minutes. Transfer pie to a cutting board and cut into square pieces.  Serve warm, or at room temperature.

Yields: 12 to 15 slices

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  • Reply
    June 20, 2014 at 11:33 am

    Now I wish we were having pizza for dinner tonight! Love all these toppings!

    • Reply
      June 21, 2014 at 12:37 am

      Thanks Joanne!

  • Reply
    Tricia Buice
    June 20, 2014 at 5:29 pm

    Yup I think that crust is a little done! I love using a timer – I would burn everything if I didn't and you know I absolutely love pizza! Great toppings – perfect meal. Have a wonderful weekend sweet ladies!

    • Reply
      June 21, 2014 at 12:36 am

      Thank you Tricia! You too, have a great weekend!

  • Reply
    Dan from Platter Talk
    June 21, 2014 at 12:42 pm

    You did it again! Recipes like this (especially pizza) are a direct conduit to my heart (and stomach.) LOVE this one!

  • Reply
    June 22, 2014 at 11:31 pm

    Oh I'm so glad you saved one!! lovely lovely recipe – full of goodness and great veggies:)

  • Reply
    Abbe@This is How I Cook
    June 23, 2014 at 4:24 am

    What a great pizza. And I am sorry for your loss! This is a great Friday tradition!

  • Reply
    SavoringTime in the Kitchen
    June 24, 2014 at 10:31 pm

    I hate when that happens! Sometimes I'll forget the kitchen timer in the kitchen and can't hear when it goes off. Not good 🙂

    Love this beautiful take on pizza!

  • Reply
    Marisa V
    July 24, 2017 at 8:00 pm

    Made the pizza on a pizza stone baked it for under 15 min total at 550 degrees and came out delicious! Very filling and great flavor! Thanks for the recipe 🙂

    • Reply
      by Anna and Liz
      July 24, 2017 at 8:15 pm

      Thank you Marisa for taking the time to leave a sweet comment! We appreciate hearing from everyone who tries our recipes- thanks again!

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