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Zucchini, lemon and feta pizza

Serves: 4
Prep: 15
Cook: 35



    • ½ teaspoon sugar
    • ½ cup warm water
    • 1 heaped teaspoon granulated yeast
    • 1 cup plain white plain flour
    • ½ cup wholemeal plain flour
    • 2 teaspoons olive oil
    • ½ teaspoon salt


    • 2 courgettes, ribboned (use vegetable peeler)
    • 1 chilli finely chopped
    • ½ cup grated Parmesan cheese
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 120g feta, crumbled
    • ½ cup chopped mint


    1. In a small bowl dissolve sugar in the warm water. Add yeast and wait a few minutes until the yeast froths.
    2. In a large bowl add flour, oil and salt and then yeast mix. Mix well and form a ball of dough.
    3. Knead dough for approximately 5-10 minutes, until dough is smooth and elastic. Bring dough together into a ball. Place dough in a bowl, cover and leave in a warm place. Leave approximately 1 hour until risen to twice the original size. Roll onto a floured board to preferred size and thickness. Add toppings of choice.
    4. Combine topping ingredients and arrange on top of the pizza base. Bake 12-15 minutes in a hot oven, 200°C, or until golden.


    • Make a double batch of the pizza dough and freeze half for another meal.
    • Use your own pizza base recipe or a store purchased pizza base for when in a hurry.

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