Zucchini Fontina Pizza with Home-made Pizza Dough, Watercress and Frisee Salad with Green Apple and Celery Root

By Jennifer

Dinner is served

This dinner serves 2 – 4 adults, depending on size and appetite.

Zucchini Fontina Pizza with Home-made Pizza Dough

This pizza is terrific, and a great way to use up zucchini in the summer, which is when I first discovered the recipe, from Moosewood Restaurant Cooks at Home.  I happened to shred and freeze zucchini this summer, which made tonight’s dinner even easier to put together, but you can shred a fresh zucchini using a box grater in a couple minutes.  If you choose not to make the pizza dough, you can use a pre-baked pizza shell instead.

This is the recipe I used for Home-made Pizza Dough.

Zucchini Fontina Pizza

From Moosewood Restaurant Cooks at Home

  • 2 TBS olive oil
  • 1 onion, chopped
  • 1 TBS fresh thyme, chopped, or 1tsp. dried thyme
  • 2 cups grated zucchini, about 1 medium zucchini
  • 1/4 tsp salt
  • 1 large tomato, chopped
  • 1 3/4 cups shredded Fontina cheese (about 0.6 lb.)
  • 1 12 – 16” pizza crust (see below)
  • Garlic Oil, if grilling the pizza – simply a few cloves garlic, chopped, covered generously with extra-virgin olive oil (this keeps in the fridge for weeks;  let it come to room temperature before using)

Sauteeing onions

Heat the olive oil over medium heat in a skillet;  add the onion and thyme and saute, stirring occasionally, for about 5 minutes, until the onion softens.

Adding zucchini

Add the zucchini and salt, and saute, stirring occasionally, for another few minutes.

Adding tomato

Add the tomato, and cook, stirring, for a minute more.  Remove from heat.

Rolled pizza dough on the pizza peel

If using a pre-baked pizza crust, spread the zucchini mixture over the crust, top with the Fontina, and bake according to the directions which came with the crust.

If using home-made dough, decide whether you’re grilling it or using a baking stone;  preheat your grill, aiming for 450 degrees, or preheat your oven, with the baking stone inside, to 450, about 30 minutes before you plan to cook the pizza.  Roll out the dough on a floured surface to a 12 – 16” thickness.  Transfer to a cornmeal-dusted pizza peel (you can use a baking sheet, turned upside-down, if you don’t have a pizza peel).  If using the baking stone, spread zucchini filling, sprinkle cheese, and slide it (use a quick, jerking motion) onto the hot stone and bake for 15 – 20 minutes, until the crust is cooked through and crisp, and the cheese is melted.

If using the grill, oil the grill with peanut oil or grill spray and slide the pizza dough onto the grill.

Dough is puffy and ready to take off the grill

Grill (if gas grill, covered) for about 3 minutes; the pizza crust should be puffy on top and there should be distinct grill marks on the bottom.

First side grilled

Slide the pizza crust back onto the peel and flip it over, grilled side up.

Toppings on

Brush with Garlic Oil.  Spread zucchini filling over the crust and sprinkle with the cheese.

Zucchini fontina pizza is ready

Slide back onto the grill and grill for another 3 – 4 minutes, until cheese is melted and there are grill marks on the bottom.  Slide back onto the peel, slice and serve!

Serve with the Watercress and Frisee Salad with Green Apple and Celery Root.

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