Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 pizzas

Ingredients
Ingredients
4 par-cooked pizza crusts

1 pound fresh mozzarella cheese, drained, sliced

1 zucchini, thinly sliced

6 Roma tomatoes, cut in half, seeded and diced

1/2 cup grated fresh Parmesan cheese

2 cloves garlic, minced

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

1 teaspoon dried oregano

3/4 cup thinly sliced fresh basil leaves

RATE THIS RECIPE

Based on 5 ratings

Preparation Method

  1. Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position).
  2. Preheat oven in BAKESTONE at 500°F (260°C).
  3. Allow about 35 minutes for oven to preheat.
  4. Lay pizza crusts on countertop.
  5. Divide mozzarella and zucchini slices evenly between all crusts.
  6. Sprinkle each pizza with diced tomatoes, Parmesan cheese, garlic, olive oil, salt, pepper and oregano.
  7. One at a time, place pizza on Bakestone with peel.
  8. Bake 6 to 7 minutes or until edges of crust are deep brown.
  9. Repeat with remaining pizzas.
  10. Sprinkle fresh basil over each pizza just before serving.

*If baking crusts from frozen crusts, partially defrost crust, top as above and bake about 9 minutes or until cheese is browned. If baking crusts from refrigerated, top as above and bake 7 to 8 minutes or until cheese is browned.

*If fresh pizza dough is used instead of par-cooked crusts, top with above toppings and bake as above for 8 to 9 minutes or until cheese is browned.