Pizza Nonna

A fresh, vibrant pizza Bianca featuring a rich Greek yogurt base in place of traditional tomato sauce. The combination of creamy mozzarella, paper-thin zucchini, toasted pine nuts, and fragrant pesto...

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Pizza Nonna

A fresh, vibrant pizza Bianca featuring a rich Greek yogurt base in place of traditional tomato sauce. The combination of creamy mozzarella, paper-thin zucchini, toasted pine nuts, and fragrant pesto creates a balanced, savory profile that shines under intense Neapolitan heat.

  • Yield: 1 pizza (1–2 servings)

  • Prep time: 10 minutes

  • Cook time: 60–90 seconds

  • Oven temperature: 430–480°C (800–900°F)

Ingredients

  • 1 Neapolitan pizza dough ball (approx. 250 g / 8.8 oz)

  • 100 g (approx. 3.5 oz) Greek yogurt (whole milk / 10% fat works best for creaminess)

  • 1 medium zucchini, sliced paper-thin (ideally using a mandoline or vegetable peeler)

  • 100 g (approx. 3.5 oz) fresh mozzarella (fior di latte or buffalo mozzarella), drained well and torn into pieces

  • 4 tbsp homemade basil pesto

  • 1 small handful of pine nuts (approx. 15–20 g)

  • Extra virgin olive oil

  • Handful of fresh basil leaves

  • Optional: Pinch of coarse sea salt and freshly cracked black pepper

Instructions

  1. Prep the Oven & Toppings:

    Preheat your Vulcano pizza oven until the baking stone reaches approximately 450°C (840°F). Pat the sliced zucchini and torn mozzarella thoroughly dry with paper towels to prevent excess moisture from making the crust soggy.

  2. Stretch the Dough:

    Place the dough ball on a work surface lightly dusted with semolina flour. Gently press and push the air from the center outwards to preserve an airy rim (cornicione). Stretch the dough into roughly a 30 cm (12-inch) round.

  3. Assemble:

    • Spread the Greek yogurt evenly across the base, leaving a 1–2 cm (½-inch) clean border around the edge. Season with a light pinch of salt and black pepper if desired.

    • Scatter the torn mozzarella and thin zucchini slices evenly over the yogurt.

    • Scatter the pine nuts over the toppings.

    • Drizzle a thin stream of extra virgin olive oil around the crust edge for added color and blistered texture.

  4. Bake:

    Transfer it onto a lightly dusted pizza peel. Launch the pizza directly onto the hot stone. Because of the intense heat, begin rotating the pizza using your rotator after 20–30 seconds. Keep the pizza moving regularly so the delicate pine nuts do not scorch before the crust is fully baked.

  5. Finish and Serve:

    Remove the pizza after 60 to 90 seconds, once the crust has risen with distinct leopard-spotting (maculatura) and the mozzarella is melted and bubbling. Place the fresh baked pizza on your pizza plate. Top immediately with 4 tablespoons of homemade pesto in small dollops across the pizza. Decorate with fresh basil leaves and slice right away. 


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