Easy Pan Pizza With Zucchini & Pistachios
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Cook30 min
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Total60 min
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Servings4
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When you want pizza that comes together faster than ordering takeout, this pan pizza works great because it skips the traditional proofing time and uses store-bought dough to your advantage. You’ll prep your vegetables while the dough rests for just two hours at room temperature, so you’re not waiting around for yeast to do its thing. The cast iron skillet creates that crispy, golden bottom everyone loves, and the fresh zucchini and squash cook down slightly while staying tender. A cast iron pizza pan* is specifically designed to distribute heat evenly and enhance that perfect crust texture. You’ve got dinner ready in under three hours, with pistachios adding that unexpected crunch factor that makes this weeknight meal feel special.
Fresh Produce & Nuts
This tasty pan pizza combines fresh summer vegetables with a crunchy nut topping, making it a great choice for a light but filling meal. The recipe features tender zucchini and summer squash layered on top of a crispy cast iron base, with the subtle aromatic notes of fresh thyme and the distinctive flavor of roasted pistachios. The combination of these fresh produce items with quality olive oil creates a Mediterranean-inspired dish that celebrates seasonal ingredients.
Ingredients:
Easy Pan Pizza With Zucchini & Pistachios
by veganpreps.com
Ingredients
- 1 1/2 lb store-bought pizza dough (or homemade)
- 1/4 cup plus 2 tbsp extra-virgin olive oil, divided
- 1 small zucchini, sliced into 1/4-inch rounds
- 1 small summer squash, sliced into 1/4-inch rounds
- 1/2 small red onion, thinly sliced
- 2 tsp fresh thyme leaves
- 1/4 cup pistachios, roughly chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- 1Remove dough from refrigerator 1-2 hours before baking to come to room temperature. Coat a 12-inch cast-iron skillet with 3 tablespoons olive oil. Press and stretch dough into the pan until it covers the base; if it springs back, let it rest 10 minutes and try again. Cover loosely and rest at room temperature for 30 minutes.
- 2Preheat oven to 450 F.
- 3Toss zucchini, summer squash, and red onion with the remaining 3 tablespoons olive oil, thyme, salt, and pepper in a bowl. Arrange the vegetables in an even layer over the dough, overlapping slightly.
- 4Bake for 25-30 minutes until the crust is deeply golden on the bottom and edges and the vegetables are tender and lightly charred at the edges. Check the bottom by lifting an edge with a spatula – it should be dark golden.
- 5Remove from oven, scatter chopped pistachios over the top, slice into wedges, and serve hot directly from the pan.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I always pick firm zucchini and summer squash without soft spots or blemishes to get even cooking and the best texture. Fresh thyme should be vibrant green with no browning, and high-quality extra virgin olive oil will really improve the overall flavor of the pizza. The pistachios should be unsalted so you can control the salt level throughout the dish, and they work best added right before serving to keep their crunch and stop them from getting soggy from the hot pizza.
Press Dough Into Corners
After the dough has rested for two hours at room temperature, it should be mostly filling the pan up to the edges. Use your fingertips to press the dough around the pan until it fills in every corner, working methodically to make sure you get even coverage. As you press, pop any large bubbles that appear on the surface of the dough to stop them from creating holes or uneven spots during baking.
To remove air pockets trapped underneath the dough, lift up one edge and allow the air to escape, then repeat this process around the entire dough, moving systematically until no air bubbles remain underneath. This step is really important for getting an evenly spread dough that will bake uniformly across the bottom and sides of the pan. Once you’ve gotten rid of all air pockets, the dough should be evenly distributed across the entire surface of your 10-inch cast iron skillet or round cake pan, ready for topping. A quality cast iron skillet* will distribute heat evenly throughout the cooking process, ensuring your pizza bakes to perfection.
Try Walnuts or Almonds Instead
While pistachios bring a buttery, slightly sweet flavor to your finished pizza, you’ve got plenty of other nutty options that work just as well. Walnuts offer an earthier taste that pairs nicely with summer vegetables, while almonds provide a milder, more delicate crunch. Sprinkle them over your hot pizza right before serving at the exact same amount. Toasting your nuts first makes their flavor stronger, so they really stand out against the crispy crust and tender toppings. You can also mix different nuts together for added complexity and texture variety.
Pair With Crisp White Wine
Crisp white wines work great with this veggie-loaded pizza. The acidity in white wines cuts through the richness of the olive oil and pistachios, giving your palate a break between bites. Try a Sauvignon Blanc or Pinot Grigio – their citrus notes match the fresh zucchini and summer squash really well. The wine’s coolness also balances the pizza’s warmth nicely. These pairings make both the drink and the food taste better together.
Final Thoughts
This easy pan pizza with zucchini and pistachios really comes together nicely, and once you’ve got your wine pairing sorted, you’re ready to enjoy the whole experience. The cast iron skillet does a lot of the work here, creating that crispy, golden bottom crust you can’t get in a regular oven. Those pistachios add a nutty crunch that turns simple vegetables into something special. This recipe works perfectly for weeknight dinners or casual entertaining because it’s forgiving and impressive at the same time. The two-hour rest lets gluten develop naturally, so your dough becomes strong enough to handle toppings without collapsing. Make this once, and you’ll come back to it regularly.
