Zucchini and Olive Pizza

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A satisfying spring dish, showcasing zucchini and olives. Adapted from taste.com.au.


  • 2 Large Zucchini with ends cut off, halved and sliced thinly.
  • 1bs olive oil (Obi Obi Essentials)
  • 1/4 cup Olives Direct green olives
  • 250g fresh ricotta, crumbled
  • 1 rectangular pizza base (bought or home made)
  • 100g grated mozzarella
  • Handful of fresh basil leaves


  1. Preheat oven to 240°C. Preheat a chargrill or regular pan on high. Brush the zucchini with half the oil and season with salt and pepper. Cook one-quarter of the zucchini for 1-2 minutes each side or until lightly browned. Transfer to a plate. Repeat in 3 more batches with remaining zucchini.

  2. Brush a baking tray with oil. Place pizza base on the prepared tray. Sprinkle the olives and mozzarella over the base. Arrange the zucchini slices, in a criss-cross pattern, over the base. Dot the ricotta randomly over the zucchini. Sprinkle with the rosemary and drizzle with the remaining oil. Season with pepper. Bake for 12-15 minutes or until golden brown. Cut into wedges to serve