Healthy pizza? With TWO cheeses? What kind of diet is this?
The original recipe for this one calls for homemade dough. But nuts to Food Network’s dough, when you can have mine. But if you’re in a pinch, you can always buy some premade pizza crusts, I guess. Lazy.
The recipe also calls for grilling the pizza. But it’s like 30 degrees in Philadelphia right now, so nuts to that.
Recipe courtesy of Aida Mollenkamp
Yields 2 pizzas
2 tbsp. olive oil
2 lbs. zucchini, trimmed and cut on bias, 1/2-inch slices
2 tsp. red wine vinegar
1 tsp. red pepper flakes
1 tsp. salt
1 tbsp. olive oil
12 oz. mozzarella cheese
8 oz. goat cheese
16 basil leaves, torn
1 cup sun-dried tomatoes
shape as desired.
To cook the zucchini, heat your grill or grill pan to medium high and oil or spray the grates/pan. Coat the zucchini with olive oil to coat, then grill until tender or charred. Once they’re done, toss them in a bowl with the red wine vinegar and pepper flakes. Season and toss to coat.
If you’re grilling the pizza, grill the dough until golden brown, then flip it and top with half of the mozzarella, half of the zucchini and half of the goat cheese. Cover the grill and let the bottom of the crust cook and the cheese melt.
If you’re baking, top with half of the mozzarella, half of the zucchini and half of the goat cheese, and bake in a 425 oven for about 10 minutes.
Finish with half of the sun-dried tomatoes and basil.