By Alyson Thompson
Zucchini Pizza
Weekday Vegetarian - pg. 38
Updated at: Wed, 16 Aug 2023 21:07:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
44
High
Nutrition per serving
Calories756.7 kcal (38%)
Total Fat48.2 g (69%)
Carbs59.4 g (23%)
Sugars5.7 g (6%)
Protein24.3 g (49%)
Sodium1286.5 mg (64%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 cupszucchini
shredded, from 2 medium zucchini, any color, pressed with paper towels or wrung dry in a kitchen towel
½ cupextra-virgin olive oil
plus more for coating and drizzling
2 clovesgarlic
small, pressed or finely minced
3fresh thyme sprigs
Leaves from
dried red pepper flakes
Kosher salt
black pepper
to taste
16 ouncepizza dough
store-bought is fine), at room temperature for at least 30 minutes and up to 3 hours, this makes it easier to work with
6 ouncesfresh mozzarella
torn into small pieces
½ cupparmesan cheese
freshly grated
For Serving
Instructions
Step 1
Preheat the oven to 475°F
Step 2
In a large mixing bowl, toss together the zucchini, olive oil, garlic, thyme, red pepper flakes, salt, and black pepper. Brush an 18x13-inch rimmed sheet pan with a thin coat of olive oil. Drop the dough in the center of the sheet pan and, using your fingers, press and stretch out the dough to flatten it so it reaches as close as possible to all four corners. The goal is to get the crust as thin as possible.
Step 3
Evenly arrange the mozzarella pieces on the dough (you don't have to cover all the dough with cheese), leaving a 1-inch border. Using your hands, distribute zucchini over the dough (except the border), then, using a pastry brush, brush the perimeter of the crust with whatever olive oil remains at the bottom of the zucchini bowl (add up to a tablespoon more, if necessary). Sprinkle the Parmesan evenly on top of the zucchini. Bake for 15 to 18 minutes, until the crust looks golden and the cheese is bubbly. Let cool slightly so it's easier to slice. When ready to serve, top with the mint, dollops of ricotta, and more freshly ground black pepper and sea salt.
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