Zucchini Pizza

Like most kids growing up in North America, I loved pizza. Every family has a local, long before pizza chains made an appearance. In Halifax (Nova Scotia), pizza is so popular that all locals when asked where ‘Pizza Corner‘ is would be easily able to point out the place, and tell you which of the three (sadly, now two) pizza shops there have the best slice.

Our families favorite is brilliant for its cheesy saucy pizza, with a great crust. However, as I’ve grown up, I’ve found myself wanting to experiment with new flavors, and challenge some pizza rules. Who said that pizza had to have mozzarella?? One experiment in particular that worked well was a zucchini pizza, or courgette pizza for those in the UK.

A simple recipe, with few ingredients. Only; dough, zucchini, bread crumbs, salt, some emmental cheese and a little olive oil. Thats it!

Using a no-knead dough recipe as a base, you need a well oiled pan for the pizza. Push the dough right to the edges, using your fingers to give a few indentations and make the dough level. Luckily the oil gives the pizza a brilliant focaccia-like crunch.

Most importantly the zucchini needs to be shredded and salted to help drain out the moisture (about 20min). Don’t forget to wash this off later, and squeeze the water out.

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Mix with some shredded emmental and spread out onto the dough. Sprinkle with some breadcrumbs and bake at 400 degrees until the dough is nice and crispy. The result is one of my favorite snacks, along with a glass of white.

Get the recipe here

 

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