Today I have a recipe for a new pizza — this time with a crust made from zucchini. I already have a cauliflower pizza, and zucchini is every bit as good as cauliflower — you can make a fantastic pizza with it too! For the most authentic result, I recommend spreading the crust in a thin layer and piling on plenty of toppings. Don't skimp on the cheese; it's best to use 2 kinds — I use mozzarella underneath and Dutch cheese on top. Be sure to spread the crust with a tomato sauce seasoned with pizza-typical spices — oregano or marjoram — they're what give it that subtle touch that makes it really taste like pizza. The zucchini pizza turned out incredibly delicious — my daughter kept grabbing slice after slice, and my husband and I loved it too. My husband is usually a skeptic, but even he admitted it really does taste quite a lot like pizza!
Ingredients:
- "Crust" (makes 2 pizzas):
- 500 g zucchini
- 100 g flour
- 2 eggs
- 0.5 tsp baking powder
- salt, pepper
- Sauce (makes 2 pizzas):
- 2 tsp tomato paste
- 1 tbsp water
- spices to taste (I use oregano, marjoram, garlic)
- Toppings (makes 2 pizzas):
- 250 g tomatoes
- 200 g sausage or ham
- 100 g mozzarella
- 100 g hard cheese
How to cook zucchini pizza
Make the crust. The method is the same as for zucchini fritters. Grate the zucchini on a coarse grater, add a little salt, and let it sit for five minutes. Then squeeze the zucchini very thoroughly to remove the moisture. I do it in batches, squeezing firmly with my hands and transferring to a separate bowl. This is a very important step — you don't want excess liquid in the crust. Add the eggs, salt, and pepper, and mix well.
Spread half of the mixture for the first pizza onto a baking sheet lined with parchment paper. Smooth it out into a thin circle about 25 cm in diameter.
Prepare the sauce — simply mix all the ingredients together in a small bowl. Brush the pizza crust with the sauce using a pastry brush. Arrange thinly sliced tomatoes on top.
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