We had one of “those” nights last night. You know, that kind of night where your house only cools off to 80 degrees. One of those terrible nights where god forbid your partner sleeps even a little too close to you. Those nights where you would literally give your right arm away just to feel a cool breeze. Who the heck can sleep in conditions like that?
Certainly not us!
And most importantly, who can cook when the weather is this bad?
If it was not 100 degrees outside right now, I would probably make this pizza again.
However, to honor my health and well-being I am not going to turn on the oven tonight. We love our pizza and all but heat stroke just isn’t worth it.
But, if you are one of the lucky ones who has air conditioning or just lives somewhere more pleasant, than I encourage you to make this. Zucchini Crusted Pizza. It was AMAZING! This recipe is straight out of the Mooswood Cookbook. Have fun with it. And be sure to follow the directions. Make sure to loosen the crust halfway through cooking!!!
Serves 4 (1 10″ pie) 1.25 hrs. to prepare
“A normal pizza on top, with a beautiful, substantial-yet-tender crust: golden, with flecks of green and a slight crunch.” (Ours turned golden but we didn’t have the slight crunch.)”You can make the crust several days in advance.”
olive oil & flour for the pan
2 C. (packed) grated zucchini (about 2 7″ zucchini)
2 eggs beaten—or 2 egg whites (we used the egg whites)
1/4 C. flour
1/2 C. grated mozarella
1/2 C. grated fresh parmesan
Optional: pinches of basil, marjoram and/or rosemary (we used fresh basil & rosemary)
extra olive oil (didn’t use)
1 large ripe tomato, sliced (used grape tomatoes, sliced in 1/2)
extra mozarella, sliced or grated (used asiago & mozarella)
2-3 large garlic cloves, sliced (used 4)
sauteed mushrooms (used fresh portabellas, not sauteed)
thinly sliced bell peppers (omited)
sliced olives (omited)
(Added sliced green onion)
1. Preheat oven to 400. Generously oil a 10″ pie pan (I used a quiche dish)& coat lightly w flour.
2. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 TBS olive oil in a bowl & mix well.
3. Spread into the prepared pan & bake for 35-40 minutes, or until golden brown. About 1/2 way through baking, brush w the remaining 1 TBS of olive oil (optional–didn’t). Remove from oven.
When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won’t break later (I forgot to do this)
4. Top with your favorite pizza items and bake at 400 until heated through (about 10 min.)