Zucchini Rosemary Pizza


This deliciousness was inspired by a now-off-the-menu pizza at Pala in NYC.  It was my absolute favorite there, and I am so sad it’s off.  However, as you can see, it’s incredbly easy to make, and you can use 1/1000 of the oil they use, making it infinitely healthier than the restaurant version.  They also top this with Daiya mozzerella shreds, which I HIGHLY recommend doing – it takes it to a whole other level of gooey decadence!


  • Store bought pizza crust or bottom of choice
  • Zucchini, thinly chopped into rounds
  • Yellow summer squash, thinly chopped into rounds
  • Fresh rosemary
  • Extra virgin olive oil
  • Salt & pepper, to taste


Spread zucchini, squash and rosemary over crust, drizzle with olive oil, season, then bake for 6-8 minutes (or more if using a crust that requires more baking time) at 425° degrees.


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