We have give you TWO zucchini pizza recipes that your tastebuds and you belly will love you for!
EXTRA CRISPY VEGGIE-PACKED PIZZA
Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi—a dry, salty cheese similar to feta.
Ingredients:
•1 tablespoon white wine vinegar
•1 tablespoon canola oil
•1/2 teaspoon kosher salt, divided
•1/4 teaspoon black pepper
•1 cup shaved zucchini strips (from 1 zucchini)
•1 (5-oz.) thin whole-wheat pizza crust
(such as 365 Everyday Value)
•1/4 cup refrigerated basil pesto
•2 1/2 ounces halloumi or feta cheese,
crumbled (about 2/3 cup)
•2 medium tomatoes, thinly sliced
•1/8 teaspoon crushed red pepper
•1 (2-oz.) pkg. baby spring mix (about 4 cups)
•1/2 cup thinly sliced red onion
•1/4 cup chopped fresh basil
Step 1
Preheat oven to 400°F with oven rack in top position. Stir together vinegar, oil, 1/4 teaspoon salt, and black pepper in a medium bowl. Stir in zucchini; let stand at room temperature 10 minutes.
Step 2
Meanwhile, place pizza crust on a baking sheet; spread pesto over crust. Sprinkle cheese evenly over pesto, and top with tomatoes and crushed red pepper. Bake on top rack at 400°F until slightly crispy, about 6 minutes. Turn broiler to high, and broil until cheese is bubbly, 1 to 2 minutes. Remove from oven, and let cool 2 minutes.
Step 3
Add baby spring mix, onion, and basil to zucchini mixture; toss to combine. Arrange salad mixture evenly over pizza. Sprinkle with remaining 1/4 teaspoon salt. Cut into 8 slices; serve immediately.
Active Time: 15 Mins
Total Time: 20 Mins
Yield: Serves 4
Serving Size: 2 slices
ZUCCHINI-RICOTTA PIZZA
Ribbons of zucchini and bright cherries bursting with flavors are the perfect pair for this creamy ricotta base.
Keep it easy: Roll the dough out on parchment paper, and place the paper right on the hot pizza stone.
Ingredients:
•2 cups warm water (100 to 110 degrees fahrenheit)
•3 1/2 teaspoons dry yeast
•2 teaspoons sugar
•2 tablespoons olive oil
•1 1/2 teaspoons kosher salt, divided
•1 teaspoon freshly ground black pepper
•23.75 ounces white whole-wheat flour (about 5 cups) •Cooking spray
•1 pint cherry tomatoes, halved
•1 tablespoon canola oil, divided
•3/4 cup part-skim ricotta cheese
•3 tablespoons finely chopped fresh basil
•2 tablespoons finely chopped fresh mint
•2 tablespoons 1% low-fat milk
•1 garlic clove, grated
•2 medium zucchini, shaved (about 2 cups)
•2 ounces feta cheese, crumbled (1/2 cup)
Step 1
Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes.
Step 2
Place a pizza stone or baking sheet in oven. Preheat oven to 500°.
Step 3
Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes.
Step 4
Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.
Hands-on Time: 34 Mins
Total Time: 2 Hours 29 Mins
Yield: Serves 4
Serving Size: 2 wedges