Recipe of the Week: Zucchini-Crusted Pizza

The Moosewood Cookbook has provided me with some delightful new recipes. All of the recipes in the cookbook are vegetarian and also quite healthy. Last weekend I decided to break it out to make a dinner for a few friends one evening. The recipe I chose for this little get-together was the Zucchini-Crusted Pizza. The recipe stuck out to me because a) I like pizza and b) I loooooooove zucchini. Here is the recipe.

Zucchini-Crusted Pizza

2 Tbsp Olive Oil

2 Cups Grated Zucchini - I put small chunks of zucchini in a food processor

2 Eggs, Beaten

1/4 Cup Flour + Flour for the pan

1/2 Cup Grated Mozzarella

1/2 Cup Grated Parmesan

Optional: Pinches of Basil, Marjoram, or Rosemary

Plus the toppings of your choice. I included:

1 Large Ripe Tomato, Sliced

Extra Mozzarella, Shredded

1/2 of each Green and Red Peppers, Sliced

Handful of Sun-Dried Tomatoes, Sliced

Grated Parmesan, to taste

Preheat the oven to 400 and oil a pie pan and coat it with flour.

Mix together the zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 tbsp olive oil in a bowl.

Spread the mixture onto the pan and bake for 35-40 minutes, or until golden brown. Halfway through, brush with the another tbsp of olive oil.

Cool for 10 minutes, loosen with a spatula from the pan, so that it won't break later.

Top the crust with the tomatoes, peppers, sun-dried tomatoes and cheeses. Bake until heated through and cheese is melted.

The zucchini crust wasn't intensely flavorful. It honestly was hard to distinguish from a doughy crust. But it was much healthier and the whole dish was divine.