Getting back to basics doesn’t just translate in the fashion world! I’m all about trying to simplify all aspects of life these days. I love to make dinner most nights–it’s how I like to unwind, but I can get a little tired of running to the store to pick up that one missing ingredient my various recipe books call for. I’ve been working to build my repertoire of no-brainer weeknight meals.

For this month’s Tasty Tuesday, we’re going to focus on quick, easy meals designed for the moment when you realize you have “nothing” to cook with!. The best thing about these recipes? They all only require five key ingredients. First up, pizza!


Homemade pizza is one of the easiest things you can make and I swear, it’s always better than any store bought pie. There are also no real pizza rules. You can get creative with cheese types and if you don’t have pizza sauce or pesto, just make an olive oil based pizza like we did! The topping-combinations are truly endless, but our favorite for fall is a seasonal Zucchini, Olive Oil based Pizza with Fresh Mozzarella, Heirloom Tomatoes and Prosciutto–yum!


Zucchini Pizza with Heirloom Tomatoes and Prosciutto

1 zucchini
1 ball of fresh mozzarella
3-4 strips of prosciutto
1 heirloom tomato
pizza dough

From the pantry:
2 tbs olive oil
sea salt

1. For time efficiency and to tame the mess factor, we went to our local pizza spot {if you’re in San Francisco Lucca Ravioli on Valencia!} and bought a ball of their pre-made pizza dough–it’s a great way to cheat and guarantee a perfectly made crust! Place the dough in a bowl, covered with a towel and let rise per instructions.

2. While the dough is rising, slice zucchini and tomato with a mandolin. Pull mozzarella and prosciutto apart into bite sized pieces. Chop oregano {we used fresh oregano!} Pre-heat oven to 400F degrees.

3. Roll out the dough, flouring the bottom, to desired shape, thickness and size. Brush olive oil all over dough. Sprinkle with sea salt.

4. Place mozzarella down first, then tomatoes {trying to place them in the empty spaces}, zucchini and lastly, prosciutto. Sprinkle with oregano and a little additional sea salt for taste.

5. Place pizza directly on a cookie sheet or pizza stone and bake for 15-20 minutes. For crispier crust, you can par-bake the dough first before adding toppings.


We served the pizza with some fresh arugula sprinkled on top–the spicy, fresh bite cuts nicely into the fatty cheese, plus it’s such a pretty garnish! You can even sprinkle a little bit of lemon juice on the arugula for a real kick. We love that tomatoes and zucchinis are in the garden right now and perfectly flavorful and juicy. Besides the rising of the dough, I think this took us a total of 30 minutes to make–so fast, easy and delicious!

We have more great five-ingredients meals lined up for you all month–you won’t want to miss them! Do you have any go-to easy meals?

original photography for apartment 34 by Aubrie Pick // art direction by erin hiemstra

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  1. danke für die schönen bilder und das leckere rezept!!! viele grüße von angie aus deutscfhland

    1. Thanks Angie! It’s so fun to hear from someone all the way across the globe!

  2. Delish!
    I can have it without mozz and still will be amazing! (Lactose intolerant)