Zucchini and Fresh Tomato Pizza With Fontina |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat! Ingredients:
2 cups thinly sliced onions |
3 cloves garlic, minced |
2 teaspoons salt |
2 teaspoons olive oil |
2 teaspoons ground fennel |
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces |
4 cups chopped fresh tomatoes |
1/4 cup chopped fresh basil |
pizza dough (homemade or storebought) |
2 cups grated fontina cheese (optional) |
Directions:
1. In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
2. Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
3. Remove from the heat and add the tomatoes and basil.
4. Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
5. Then top with cheese, if you wish, and bake according to the pizza crust directions.
6. Enjoy!
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