November 10, 2021

Zucchini Pizza

I feel like we are on a pizza kick at our house - what's weirder is that none of them seem to have sauce! This one is great if you have zucchini lying around and you don't know what you are going to do to get rid of them... or if you are serving a vegetarian for dinner, etc.

I will tell you that after making it one way, I would have rather made it a different way - I'll outline both for you, no worries!

1 store bought pizza dough
1 medium white onion
1 brick parmesean-reggiano cheese
2 medium sized zucchinis
Olive oil - about a tablespoon
Salt - about a teaspoon

(Yepp, that's it!)

Preheat your oven to whatever temp the pizza dough package tells you - in my case it was 400 degrees. Grate the zucchini, place in a medium bowl, and sprinkle about a teaspoon of salt over top of it. Set that aside. Doing this will make the zucchini render all of it's water, which means that on your pizza the zucchini will be kind of crunchy instead of soggy, which is exactly what we want in this case.

Mince the onion and cook in a frying pan on medium high heat until translucent, then set those aside. Roll out your pizza dough and cover with the cooked minced onions. Pull out a clean dish towel, and place it on top of the bowl containing the zucchini. Flip it upside down so that all the zucchini is now inside the dishcloth. Over the sink wring it out really well. Then, sprinkle on top of the onions. Grate the cheese, and top the pizza. Bake per the instructions on the pizza dough label - for me it was about 30 minutes.

Pull it out of the oven when the crust is golden brown and the zucchini that isn't covered in cheese starts to brown around the edges, Enjoy!

Now - when I make this again, I will do a few things differently. First of all I would slice the onions and caramelize them and second I would use probably 1 and 1/2 zucchinis instead of two. This is just my personal preference, change it to fit your own preferences!

*Recipe adapted from Rachael Ray


Whatever Dee-Dee wants said...


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