Summer is coming to an end but try telling that to the garden. The tomatoes just keep coming, along with eggplants, squash and peppers. This inventive pizza crust is a great way to utilize a few of those yummy veggies. Not only is it easy, quick and healthy, it simply tastes GREAT, you won't even miss the traditional crust. Thank you to Marianne, my new landlady and neighbor who brought me over a taste of her version last week and inspired me to share the recipe with you. Originally included in the Moosewood Cookbook by Mollie Katzen. Forgotten but not lost.
Zucchini Crusted Pizza
2 cups grated zucchini (about two 7-8" zucchini)
2 eggs, beaten
1/4 cup flour, plus a bit more for flouring the pan
1/2 cup grated mozzarella
1/2 cup grated parmesan
1/2 tsp Herbs de Provence (or other dried herbs like thyme, rosemary and basil)
2 T olive oil plus a bit more for oiling the pan
pinch of sea salt and a few turns of freshly ground pepper
Preheat oven to 400 degrees. Oil and lightly flour a half sheet pan, pie pan or pizza pan. Combine all of the above in a bowl, mix well. Spread into the prepared pan and bake for 35-40 minutes until golden brown. Halfway through the baking process, brush with olive oil (optional). Remove from oven and let cool for about 10 minutes. Top with your favorite pizza toppings and bake for another 15-20 minutes until the cheeses are melted and the pizza is heated through. Serves 6.
one garden tomato, sliced thinly
1 onion, sliced thinly and caramelized in olive oil
3 cloves garlic, sliced and added to the onions at the last minute
6 - 8 shiitake or porcini mushrooms, sliced and sautéed in a bit of olive oil
1 small Japanese eggplant, sliced and sautéed in a bit of olive oil
extra mozzarella, sliced or grated
parmesan for the top
fresh basil leaves, for the top
*Feel free to start with a traditional tomato sauce, homemade or good store bought, then pile whatever you like on top. Sautéd, thinly sliced bell peppers are nice too!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"