Isn’t my pizza kind of funny looking? Well, I think it kind of is, but I love it anyway. I make my crust with half ap flour and half whole wheat. It’s pretty awesome that way, just thought you should know. I’m pretty much always keeping my eyes open for pizza recipes. I think homemade pizza is a really easy dinner. Plus, practically every store has their own pizza dough these days. No more Boboli (thank god). Anyway, I especially look out for vegetarian pizza recipes. Call me cheap, but I prefer not to buy meat.
I was recently searching for some meals to make and came across Jenna’s recipe for zucchini pizza. I had to make it that day! What a great summer pizza, too. Everyone always seems to have an over abundance of zucchini’s at some point during the summer. How about trying this recipe next time before making another zucchini bread.
In my book it doesn’t get much better than pizza, salad, and beer. I find that meal so comforting and satisfying. What about you? Do you prefer beer with your pizza or wine? I’ve never been a wine and pizza gal myself.
Cheesey Zucchini Pizza
Recipe from Eat, Live, Run
1 pizza dough
2 cups shredded mozzarella cheese
2 garlic cloves, minced
1 cup ricotta cheese (I used low fat)
red pepper flakes (optional)
1. Preheat oven & pizza stone (if using) to 500 degrees.
2. Shred zucchini’s and press with paper towels to extract the excess liquid. Mix the shredded zucchini with the shredded mozzarella cheese, salt, and pepper.
3. In a small bowl; mix the ricotta cheese with minced garlic and salt and pepper.
4. Dust pizza stone or baking sheet with cornmeal and stretch the pizza dough out over the work surface. Spread ricotta mixture over the dough, and top with the zucchini mixture. Sprinkle with red pepper flakes. Bake for 12-15 minutes.