Linda's Zucchini-Crusted Pizza With Fresh Basil |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Fabulous egg and cheese crust with beautiful flecks of green and a slight crunch. This recipe is best if eaten immediately. The crust gets softer and too much oil is absorbed when you let this pizza sit out. It is not bad tasting, but much better when it's fresh out of the oven. This dish is to be eaten with fork and knife. A bit too soft to eat with your hands like regular pizza. Although I indicated the toppings, please use your own toppings of choice. What follows is just suggestion. Ingredients:
3 1/2 cups zucchini, grated coarsely (about 4 medium size) |
3 eggs, beaten |
1/3 cup flour |
1/2 cup mozzarella cheese, grated |
1/2 cup parmesan cheese, grated |
1 tablespoon basil leaves, minced or 1/2 teaspoon dried basil leaves |
1 -2 tablespoon olive oil |
pepper |
1 cup pizza sauce or 1 cup homemade fresh tomato sauce |
1/3 cup olive, sliced thinly |
1/2 cup green pepper, sliced thinly |
1/2 cup onion, sliced thinly |
1 cup mushroom, sliced thinly |
1/2 cup artichoke heart, chopped roughly |
1/2 cup mozzarella cheese, grated |
1/2 cup swiss cheese, grated |
1/4 cup parmesan cheese, grated |
1 cup basil leaves, stems removed |
Directions:
1. Preheat oven 350 degrees F.
2. Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture using your hands. I usually put enough into my palm and and squeeze. Repeat as necessary.
3. Combine all crust ingredients except the olive oil, and spread into an olive oiled 9 x 13 inch baking pan. Bake 20-25 minutes until the surface is dry and firm. Brush the top with olive oil and broil it, under moderate heat for 5 minutes. Do not let it burn.
4. Spread the pizza or tomato sauce evenly over the crust and scatter olives, green peppers, onions, mushrooms, artichoke hearts, mozzarella cheese, Swiss cheese, and Parmesan cheese over the crust or use your own topping of choice and bake in a 350 F oven for about 20-25 minutes.
5. Remove from oven and scatter fresh basil leaves. Return the pizza to oven and bake for additional 2-3 minutes. Serve hot, cut into squares. Eaten with fork and knife.
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