Welcome to summer! It’s hot and humid here, and the thunderstorms have begun. (Seriously, the dog has been inserting himself underfoot frequently. And he’s normally sensitive about being stepped on.) While it’s a bit early for zucchini here, this pizza called to me from the recipe collection of Nancy at The Busy Mom Cafe. Nancy, my June SRC assignment, does a lovely job of referring to her sources (really must work on that here), and pulls together family reviews of the recipes she makes from many sources. She’s quite the baker, and has the wonderful of habit of posting about breakfast for dinner. Why don’t I make more breakfast casseroles?
I kicked up the flavor a little by adding some garlic and oregano, and took the lazy way out by grating the onion in the cuisinart. It was already used for the zucchini, so why not? The filling made enough for about three small (8″?) thin-crust pizzas, but that will depend on both the size of the zucchini and how long you cook it. I cheated and used two Udi’s, which I have found to be better than any homemade GF thin pizza crusts, and one cooked portabello mushroom. The leftover topping went into last week’s lovely quesdilla.
Conclusion? Well worth the effort, and fairly easy if you use storebought dough or premade crusts. The pizza has a hint of sweetness, and just enough kick from the cheese and seasonings to make it savory. On top of the portabello mushroom, it was perfect. I will make this mixture again, whether the blend goes on pizza, pasta, eggs, mushrooms, or english muffins.
2 small to medium zucchini, grated
1 t salt
1 onion, grated
1 T olive oil
2 cloves garlic, chopped
1 t dried oregano
1 c shredded Italian cheese blend (or, mix mozzarella plus romano/asiago/parmesan)
2-3 pizza crusts
Mix zucchini with the salt and place in a strainer to drain. Meanwhile, grate the onion in a food processor and heat a large saute pan over medium heat. Add the oil to the pan. When hot, add the onion and cook, stirring occasionally, for about 10 minutes. Add the garlic and oregano and cook until the onion is translucent. Add the zucchini and cook, stirring occasionally, for about 15 minutes. If want to prepare ahead of time, stop here. Otherwise, cool the zucchini mix to lukewarm (freezer, fridge, immerse a bowl in cold water… whatever works best).
Preheat the oven to 400 F. Mix the zucchini blend with the cheese(s) and spread over the pizza crusts. Bake each one until the crust is golden and the cheese is melts (15 minutes using the pre-cooked crusts).
SRC, for those who haven’t read previous SRC posts, is a group of bloggers are are secretly assigned each other’s blogs. We then make something off their blog, and write about our experiences and their work. Check out more of this month’s posts by clicking on the blue frog below: