Yumna Jawad’s White Zucchini Pizza: A Fresh Mediterranean Summer Delight
Tangy labneh meets thin squash slices and aromatic spices for a fresh summer dish.
Yumna Jawad’s White Zucchini Pizza: A Mediterranean Summer Delight
In the vibrant world of Mediterranean-inspired home cooking, Yumna Jawad, founder of Feel Good Foodie, brings together comfort, nutrition, and effortless preparation. Her White Zucchini Pizza captures the essence of summer dining—celebrating fresh produce, bright flavors, and a wholesome approach, all without sacrificing the heartwarming appeal of classic pizza. This article walks you through Yumna’s philosophy, the magic of labneh, a step-by-step pizza recipe, and practical tips for mastering this seasonal favorite at home.
Table of Contents
- About Yumna Jawad and Her Cooking Philosophy
- The Feel Good Foodie Approach
- White Zucchini Pizza with Labneh: Recipe Overview
- Ingredients: What You’ll Need
- Step-by-Step Instructions
- How to Make Labneh from Scratch
- Expert Tips and Troubleshooting
- Serving Suggestions and Creative Variations
- Nutrition Highlights
- Frequently Asked Questions (FAQs)
About Yumna Jawad and Her Cooking Philosophy
Yumna Jawad is best known for her Feel Good Foodie brand, which invites home cooks to embrace Mediterranean flavors while simplifying meal preparation. Raised in a Lebanese-American home, Yumna learned early that vibrant, nutritious meals could be quick and accessible. She’s passionate about infusing classic dishes with updated twists, making healthy eating joyful, simple, and crowd-pleasing.
Her new collection, The Feel Good Foodie Cookbook, is packed with over 100 recipes—predominantly vegetarian and mostly under 30 minutes—relying on key pantry staples for a foundation of ease and nutrition.
The Feel Good Foodie Approach: Quick, Wholesome, Satisfying
- Speed and Simplicity: Most recipes can be made in under half an hour, perfect for busy weeknights.
- Vegetarian-Focused: Over 100 plant-forward recipes ensure a lighter, fresher take on comfort food.
- Signature Ingredients: Seven must-have Mediterranean staples (including labneh and seven spice) elevate flavor with minimal effort.
- Feel-Good Eating: Every recipe is designed to fuel and energize, never weighed down.
These guiding principles are beautifully showcased in her White Zucchini Pizza: a crowd-pleasing classic built upon creamy labneh, fresh zucchini, and a medley of spices, all coming together in less than 30 minutes of hands-on cooking.
White Zucchini Pizza with Labneh: Recipe Overview
This white zucchini pizza brings together a creamy, tangy labneh base, mozzarella cheese, and fresh zucchini and summer squash, finished with a hint of garlic, oregano, and a dash of crushed red pepper. The result is a deliciously crisp, flavor-packed pizza that highlights the best of summer vegetables with Mediterranean flair.
| Aspect | Details |
|---|---|
| Time | Prep: 20 mins, Bake: 15–18 mins, Labneh prep: 24–48 hours resting |
| Difficulty | Easy-Intermediate |
| Serves | 4–6 |
| Vegetarian? | Yes |
| Main Techniques | Slicing, Straining, Baking |
Ingredients: What You’ll Need
For the White Zucchini Pizza:
- 1 lb. store-bought pizza dough – brought to room temperature
- 1 small zucchini, thinly sliced
- 1 small summer squash, thinly sliced
- 1/4 tsp. salt – for seasoning and extracting moisture from veggies
- 1 1/4 cups labneh – homemade or store-bought (see below)
- 2 Tbsp. extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tsp. dried oregano, divided
- 2 cups shredded low-moisture mozzarella cheese
- 1/4 tsp. crushed red pepper – optional, for subtle warmth
For the Homemade Labneh:
- 32 oz. (about 4 cups) plain whole-milk yogurt
- 1/2 tsp. salt
Step-by-Step Instructions: Making Yumna’s White Zucchini Pizza
- Prep the Dough:
Remove the pizza dough from the refrigerator and let it rest at room temperature as you prepare the other ingredients. This helps the dough relax, making it easier to stretch and roll. - Prep the Veggies:
Combine the zucchini and summer squash slices with the salt in a medium bowl. Let the mixture sit for 15 minutes to draw out excess moisture.
Tip: This step prevents soggy pizza by ensuring the vegetables bake up tender but not watery. - Drain & Dry:
Set a strainer over the sink and add the veggies. Squeeze out as much liquid as possible using your hands. Return vegetables to the bowl and pat dry with paper towels to remove any lingering moisture. Set aside. - Shape the Pizza Dough:
Preheat your oven to 450°F and arrange a rack in the lower third. Place a sheet of parchment on your work surface and roll the pizza dough into the desired shape (round or rectangular), matching the parchment size. Transfer the dough and parchment together onto a pizza pan or baking sheet. - Mix the White Sauce:
In a small bowl, whisk together the labneh, olive oil, minced garlic, and 1/2 teaspoon oregano. This forms your ultra-creamy, garlicky pizza base. - Assemble the Pizza:
Spread the labneh mixture evenly over the dough. Sprinkle with the shredded mozzarella. Arrange the drained zucchini and squash slices on top. Finish by sprinkling the remaining oregano and the crushed red pepper over the surface. - Bake:
Transfer to the oven and bake 15–18 minutes, or until the crust is golden and the cheese is fully melted and bubbling. Remove from the oven and let rest for 5 minutes before slicing. - Serve:
Slice and serve warm, enjoying the fragrant mix of creamy labneh, melted cheese, and fresh veggies!
What others are reading
How to Make Labneh from Scratch
Labneh is a tangy, ultra-creamy Middle Eastern yogurt cheese. It’s simple to prepare at home with just yogurt, salt, and time.
- Line a Sieve:
Place a double layer of cheesecloth in a large fine-mesh sieve, with at least 4 inches hanging over the sides. Set over a medium bowl. - Add Yogurt:
Pour in 32 oz. (4 cups) of plain whole-milk yogurt. Sprinkle evenly with 1/2 tsp. salt. Stir gently to combine. - Bundle and Chill:
Gather the cheesecloth ends and tie together, fully encasing the yogurt. Set the colander and bowl in the fridge for 24–48 hours (the longer it sits, the thicker the result). - Unwrap & Store:
Remove from the fridge, unwrap the thickened labneh, discard the liquid in the bowl (whey), and store in a sealed container in the fridge for up to 2 weeks.
- Why homemade? Fresh labneh is often thicker and tangier than store-bought varieties, with no added stabilizers.
- Extra Tip: Leftover whey can be used in smoothies or bread baking for a nutritional boost.
Expert Tips and Troubleshooting
- Get the Dough Right: Room temperature dough stretches more easily and yields a fluffier, crispier crust.
- Slice Veggies Thinly: Uniform, thin slices ensure even baking without excess moisture.
- Dry the Veggies Well: Thorough squeezing and blotting is crucial to avoid soggy pizza.
- Labneh Swaps: If you’re short on time, substitute labneh with Greek yogurt blended with a touch of lemon juice, or use a light ricotta for a mild flavor difference.
- Oven Placement: Bake on the oven’s lower rack for maximum crust crispness without overbrowning the toppings.
- Preheat Thoroughly: Ensure your oven is hot before baking—this is key to a crisp, golden base.
Serving Suggestions and Creative Variations
Yumna’s pizza is ideal for summer evenings, light lunches, or as a shareable starter at gatherings. Serve it alongside a crisp green salad or simple arugula with lemon for a perfectly seasonal table.
Flavorful Add-Ons and Swaps:
- Herbs: Add fresh basil, mint, or parsley after baking for a herbal burst.
- Cheeses: Swap mozzarella for feta or goat cheese for deeper Mediterranean flavor.
- Vegetables: Try roasted bell peppers, thinly sliced red onion, or cherry tomatoes for color and tang.
- Protein Additions: Top with grilled chicken, chickpeas, or spicy lamb for a heartier meal.
- Gluten-Free: Use gluten-free pizza dough for a celiac-friendly version.
This adaptable recipe also welcomes creative twists year-round: replace zucchini with thinly sliced eggplant in fall, or try a wintry white pizza with kale and roasted garlic.
Nutrition Highlights
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Calories | 300–350 |
| Protein | 16–20g |
| Fat | 13–16g |
| Fiber | 2g |
| Vegetarian | Yes |
- Labneh: Adds protein, calcium, and gut-friendly probiotics.
- Zucchini & Squash: Contribute vitamins A, C, and potassium for light nutrition.
- Portion Control: The recipe makes a shareable dinner for four, or snack-sized slices for a party.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought labneh instead of homemade?
A: Yes, good-quality store-bought labneh works well and saves time. If using, choose a thick, full-fat version for best flavor and texture.
Q: What other vegetables can I use on this pizza?
A: Eggplant, bell peppers, red onions, or cherry tomatoes are great options. Ensure any vegetables added are thinly sliced and well-drained to keep the crust crisp.
Q: How do I store leftovers?
A: Leftover slices keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven for best texture; avoid microwaving, which can make the crust soggy.
Q: Can I make the dough or labneh ahead of time?
A: Absolutely. Both the pizza dough and labneh can be prepared up to 2 days in advance. Labneh keeps well refrigerated for up to two weeks.
Q: Is this recipe kid-friendly?
A: Yes! The mild cheeses and gentle flavors appeal to young palates, and kids love helping arrange the toppings.
Final Thoughts: Mediterranean Vibes, Made Easy
With the expressive flavors of creamy labneh, the crunch of fresh zucchini and squash, and the satisfying heartiness of a homemade pizza, Yumna Jawad’s white zucchini pizza is a celebration of everything summer has to offer. This recipe bridges nourishment and indulgence, convenience and tradition—perfect for sharing at your next gathering or savoring on a sun-drenched patio evening. Slice, serve, and enjoy a taste of the Mediterranean spirit in every bite.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60962226/yumna-jawad-white-zucchini-pizza-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39455630/salad-pizza-recipe/
- https://dk.pinterest.com/pin/774548835952859013/
- https://www.usatoday.com/booklist/books/the-feel-good-foodie-cookbook-125-recipes-enhanced-with-mediterranean-flavors/9780593579503/2024-05-15
- https://www.tasteandflavors.com/the-feel-good-foodie-cookbook/
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