Naturally Ella

Zucchini Pizza

// 6 Comments

Every year I get zucchinis and every year I only use zucchinis for two reasons: to roast or to make bread.

This year, I got bored with that idea and experimented with zucchini and pizza.  I roasted (I know, still roasting) the zucchini until the pieces were soft enough to process. I then added in some yogurt, cheese, and herbs to pureed zucchini to make an awesome sauce for the pizza.  On top of using zucchini in the sauce, I wanted to use the great flowers I got from the csa.  I threw those on top with some tomatoes and cheese to make one delicious pizza!

I think I broke through my zucchini rut.

Zucchini Pizza
 
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Author:
Recipe type: Main Dishes
Serves: 2

Ingredients
  • divider Dough
  • ½ cup warm water
  • 2 teaspoon yeast
  • 2 tablespoon honey
  • 2 teaspoon salt
  • 1-1¼ cup wheat flour
  • divider Zucchini Sauce
  • 1 cup zucchini
  • 2 tablespoon greek yogurt
  • ½ tablespoon fresh basil
  • 1 tablespoon fresh chives
  • ¼ cup parmesan
  • divider Topping
  • 2 none roma tomatoes
  • 3-4 none zucchini flowers
  • ½-1 cup mozzarella
  • ¼ cup parmesan

Instructions
  1. In the bowl of a stand mixer, combine water, honey, and yeast. Stir and let sit until yeast becomes active and mixture looks foamy. Add in remaining ingredients, using only ¾ cup of flour, and begin to mix with dough hook. As dough comes together, add as much extra flour as you need so that dough begins to pull away from the side of the bowl. Once dough has enough flour, let mixer run for 5-8 minutes longer in order to knead dough. Once done, spray with oil and set aside. Let rest for 45 minutes.
  2. Preheat oven to 425˚. Roughly dice zucchini and roast for 20-22 minutes until zucchini is slightly browned and soft. Place in a food processor and add remaining sauce ingredients. Pulse until sauce is creamy.
  3. Once dough has risen, roll out into one large circle or two smaller circles. Spread zucchini sauce onto crust, top with flowers and tomatoes, and top with remaining cheese. Bake for 15-20 minutes until cheese is browned and crust in crispy.

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  • http://joanne-eatswellwithothers.blogspot.com Joanne

    I find myself in a zucchini rut come august when they are being sold everywhere for five cents a pound and I feel compelled to buy twenty pounds of them! This is a great way to use them up…I love that you turn the zucchini into a sauce.

  • http://www.youtube.com/linnlar Linn

    Mm, that sounds amazing. Zucchini is really good on pizza! I used to get them at the farmer’s market in San Francisco when I lived there, sooo good.

  • http://www.thesweetslife.com Natalie (The Sweets Life)

    well this is officially brilliant! I adore zucchini!

    Stupid question though…what are zucchini flowers?

    • erin

      Not a stupid question!

      I figured a wikipedia reference might help better than me talking in circles: “The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.

      Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. The stem on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.”

      You can find them at some farmer’s markets or if you grow zucchini, you can use those! Hope this helps!

  • Pingback: Roasted Tomato Pizza Sauce – Naturally Ella

  • http://www.familyfreshcooking.com marla

    This pizza looks amazing. Love the idea of yogurt in the sauce…so creative! Thanks so much for entering it in my Stonyfield Yogurt Battle :)