Pizza / Vegetarian

Zucchini & herb pizza

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

pizza dough

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
black pepper

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.

Serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s