Pizza Week: The Greek Zucchini
Tuesday, June 14, 2011
In continuing on with our pizzas, this version is simple but very tasty, borrowing some flavors from Greece. Zucchini is a wonderful and unfortunately underutilized pizza ingredient. If cut thicker, it maintains a great crunch; if sliced thinly it melts into the pizza. It's versatile and takes on any flavor profile you add to it, while still retaining its own identity. Sweet red onion balances out the fresh garlic flavor and salty feta cheese, and toasted pine nuts add unexpected nutty crunch you'll love.
Greek Zucchini Pizza
1 store-bought pizza dough
1/4 cup marinara sauce or pizza sauce
1 zucchini, ends trimmed and cut into chunks
1/2 small red onion, cut into chunks
4 large cloves garlic, minced
1 Tbsp fresh basil
1 Tbsp fresh oregano (or 1 tsp dried)
1/2 cup feta cheese, crumbled or cut into small cubes
2 Tbsp lightly toasted pine nuts
course sea salt
freshly ground black pepper
good olive oil
Stretch out your pizza dough to desired shape(s) and size(s). Layer the marinara sauce on top, then top with the zucchini, onion, garlic, basil, oregano, feta cheese, and pine nuts. Season with a light sprinkling of salt and good hand of pepper, then drizzle a little olive oil on top. Bake in oven about 10 minutes until crust is beginning to golden and top is bubbling and set.
Note: Feta cheese will not melt like mozzarella cheese, so don't expect it to get gooey and bubbling. It will keep its form throughout cooking. Rather, gage doneness by the crust this time.