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Home > Italian Snack & Appetizer Recipes > Zucchini Pancetta Pizza

Zucchini Pancetta Pizza

We prepared this pizza with no-knead potato pizza dough which is great alternative to regular pizza dough. This pizza dough is lighter thanks to mashed potatoes from which it is made.

Once baked, you will get light, tender and delicious pizza everybody will love. We topped pizza with mozzarella, sliced zucchini and pancetta which we are sure are such a perfect combination.

Sprinkle of dried oregano gives final touch to this pizza but you feel free to swap in whatever dried herbs and spices you've got to hand. A pinch of dried chilli flakes would be delicious, as would some chopped fresh rosemary.

Enjoy your delicious snack while still warm!


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Zucchini Pancetta Pizza

MAKES: 1 pizza (25 cm in diametar)
COOKS IN: 1 hour 20 minutes


  • 1 potato pizza dough
  • 1 small zucchini
  • 100 g mozzarella
  • 50 g sliced pancetta or prosciutto
  • 2 tablespoons dried oregano
  • Olive oil for drizzling


  1. Prepare potato pizza dough following instructions from our recipe.

  2. Slice the zucchini into 1 mm thick slices by knife or mandolin slicer. Squeeze mozzarella to remove excess liquids, otherwise it will make your pizza too soggy.

  3. Either roll out or press the dough into a 25 cm circle (about 0.5 cm thick) on a lightly greased baking tray or pizza pan, pushing up the edge all round slightly to form a ridge before adding the toppings. This base is tricky to lift before it is cooked, so you will find it easier to handle if you roll it out directly on the baking tray.

  4. Top the pizza dough with small torn-up pieces of mozzarella, sliced zucchini, stripes of pancetta or prosciutto and drizzle with olive oil. Bake in the oven preheated to 200°C for about 15 minutes, then lower the heat to 175°C and bake for another 15 minutes. The crust should be golden brown and the top begun to crisp. Serve immediately!

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