Zucchini Pizza with Turkey

Name: Zucchini Pizza with Turkey and Grapefruit (Pizza Toscana)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian cuisine
Ingredients: Pizza dough 400 g; Turkey 300 g; Olive oil 3 tbsp; Grapefruit 1; Carrot 1; Zucchini 1; Sour cream 100 g; Salt, black pepper, oregano to taste

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1 h 30 mins

I’ll admit, recipes for zucchini pizza kept catching my eye, and with enviable regularity. The only thing that stopped me from making it was the topping, which at first glance looked like a completely wild combination of ingredients.

The famous Toscana pizza is a zucchini and turkey pizza with a whole set of unusual toppings: grapefruit, carrot, sour cream. Pizza Toscana is named after the region of Italy whose capital is Florence. In pizzerias in Italy and all over the world, Toscana pizza is made in roughly the same way. The recipe is simple and the ingredients are easy to find.

Most often the pizzeria menu lists Pizza Toscana Classic. Right next to it there is usually a fairly long list of “extras” for every taste: sausage, game, anchovies, cheeses, tomatoes and so on. The idea is that they will make the pizza “the proper way”, but if you wish they can “spoil” it with any sausage you like.

Zucchini pizza is made fairly thick, with plenty of topping, yet the dough stays thin and even crisp. With a slice of this pizza and a glass of ice-cold beer you can watch a football match or just relax.

Let’s make a tasty pizza. This is zucchini pizza by the most common recipe, with no unnecessary additions to the topping. Everything is as the classic recipe recommends, although any Florentine will tell you that Toscana pizza can only be made in Florence, and will even give you the address of a pizzeria.

Ingredients

2 servings

Pizza dough 400 g

Turkey 300 g
Olive oil 3 tbsp
Grapefruit 1
Carrot 1
Zucchini 1
Sour cream 100 g
Salt, black pepper, oregano to taste

Step-by-step recipe

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Dough

Make the dough. I’ve given the dough recipe many times already — “Pizza dough”. Roll it out into a thin sheet and put it on a baking tray or in a pizza pan. There will be a lot of topping, and the dough needs to stay thin and crisp.

Topping

Zucchini pizza is not brushed with tomato sauce. All the topping goes straight onto the dough, in layers.

Fry the turkey. Cut the turkey meat, breast or thigh, into small thin slices. Strictly speaking, Italian recipes call for turkey breast. But breast is a bit “dry”, and in my opinion, for our taste, thigh is better. By the way, smoked turkey is also often suggested.
Heat 3 tbsp of olive oil in a sauté pan and fry the sliced turkey over medium heat until it has a golden crust. Turkey, like any poultry, fries quickly. I think 10 minutes will be enough.
Put the fried turkey on the dough and spread it evenly.
Prepare the grapefruit and put it on top of the turkey. Peel the grapefruit and separate it into segments. Remove the membranes from the segments to get the flesh. Squeeze out a little of the juice so it doesn’t run onto the pizza while baking.
Peel the carrot and grate it on a fine grater over the grapefruit.
Add salt over the carrot, then pepper and sprinkle with oregano to taste.
Peel the young zucchini and grate it on a coarse grater straight onto the pizza, making sure the turkey pizza is covered completely.
Spread the pizza with sour cream. Since sour cream is quite thick and the topping is loose, I recommend pouring the sour cream into a plastic bag, snipping off a corner and squeezing a thin stream onto the pizza, spreading it evenly.
Next, season the pizza with pepper over the sour cream.

Baking

Bake the pizza in an oven preheated to 180°C for 25 minutes, until the edges of the dough turn golden. Usually a turkey pizza bakes for 20 minutes at 200°C. But we make a small adjustment for the “raw” vegetable topping. As experience shows, this setting is enough. The main thing is to make sure the dough doesn’t burn.

Serving

Cut the finished pizza into 6-8 slices and serve while the zucchini pizza is hot.
The main question left after this pizza is why we haven’t made it before now!

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Calories and macros

1030 kcal

Serving ≈ 630 g

Protein50 g20% of kcal
Fat42 g37% of kcal
Carbs106 g42% of kcal

100 g165 kcalProtein 8.1 gFat 6.6 gCarbs 17 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

Zucchini Pizza with Turkey

Ingredients

For the base

For the topping