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Garlic Scape and Zucchini Pizza


  • 16 oz Tuscan Pizza Company Organic Dough (original or whole wheat)
  • 1/4 cup cornmeal
  • 1 zucchini or other summer squash, thinly sliced into circles
  • 4 garlic scapes, finely chopped
  • 1/2 cup Neighborly Farms Cow's Milk Feta, crumbled
  • 1 Tbsp dried oregano or mixed herbs
  • 1 Tbsp olive oil
  • Salt and pepper, to taste


Allow pizza dough to thaw to room temperature before using. Preheat oven to 375 F and spread about 1/4 cup of cornmeal on a baking sheet. The cornmeal will help prevent sticking and create a crispy bottom crust. Stretch the dough as thinly as possible and place on baking sheet.

Top with slices of zucchini, the garlic scapes, feta, salt, pepper and dried herbs. Drizzle with olive oil. Bake for 30 minutes at 375 F, or until the edges and the top have turned golden brown. Cut into pieces and serve.

Adapted from A Thought for Food

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