Pizza with Zucchini and Smoked Mozzarella

April 7, 2014 | Permalink

Meatless All Day with Dina Cheney

Recipe below comes from Meatless All Day published by The Taunton Press in 2014. 

© 2014 by Kate Sears

Pizza with Zucchini and Smoked Mozzarella

Sautéed zucchini and smoked mozzarella stand in for pepperoni in
this crowd-pleasing entrée. Raw garlic in the uncooked, ready-in-10-minutes tomato sauce adds punch. If you don’t want to wait the hour for the dough to become easier to work with, use a store-bought ready-to-heat flatbread crust and follow the package instructions. For heat-lovers, drizzle the finished pie with chile oil.

  • About 1⁄4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 20 ounces refrigerated or frozen and thawed pizza dough, white or whole wheat
  • 1 large zucchini, trimmed and thinly sliced on the bias
  • 1⁄4 teaspoon ground fennel seed
  • 1⁄4 teaspoon dried oregano
  • 3⁄4 teaspoon coarse salt, divided
  • 1⁄8 teaspoon crushed red pepper flakes
  • 9 grinds black pepper, divided
  • 1⁄4 cup plus 1 tablespoon tomato paste
  • 3⁄4 cup plus 2 tablespoons strained canned tomatoes, such as Muir Glen
  • 1⁄2 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1 pound smoked mozzarella, thinly sliced
  • Chile oil, for drizzling (optional)

1. Very lightly oil the inside of a medium-sized bowl with about 1⁄2 tablespoon oil, then place the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.

2. Meanwhile, heat 2 tablespoons oil in a 10-inch, heavy, nonstick sauté pan, and heat over medium high. When hot, add the zucchini slices, fennel, dried oregano, 1⁄4 teaspoon salt, the red pepper flakes, and 4 grinds pepper; sauté until tender, about 6 minutes, then set aside off the heat.

3. To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh oregano, 1⁄2 teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the bowl of a food processor or a blender. Purée until smooth, about 30 seconds. (You should yield about 11⁄4 cups sauce.)

4. Heat the oven to 500°F. Lightly grease a baking sheet with

1⁄2 tablespoon oil. Place the dough on top and use your fingers to stretch it into a 16-inch round or large rectangle. Pour the remaining oil from the bowl on top and spread it over the dough with your fingers. Spread sauce evenly on top of the dough, leaving a 1⁄2-inch border on all sides (if you prefer your pizza saucy, use all of the sauce). Top evenly with the mozzarella and zucchini. Bake until the cheese melts and the dough is cooked through, about 10 minutes. Serve, drizzled with chile oil, if desired.

Serving Suggestions: Offer garden salad or sautéed corn alongside and sliced peaches with zabaglione for dessert.


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