I’ve minimally adapted this recipe from Deborah Madison’s Vegetarian Cooking for Everyone. I made my own pizza dough (which is really easy to do, honest, and you can make it up to 2 -3 days in advance), but you can buy prepared dough at Trader Joe’s, Whole Foods and other markets. I made the pizza on my grill, but you can also use a pizza stone in the oven (I have directions for both methods below). We had a simple red romaine lettuce salad dressed with extra-virgin olive oil and balsamic vinegar on the side. Serves 2 – 4, possibly with leftovers for lunch.
- 1 lb pizza dough
- 3 small – medium zucchini, thinly sliced
- 1 TBS extra-virgin olive oil, plus extra for tomatoes and for drizzling
- salt and freshly ground black pepper
- 1 pint grape or cherry tomatoes, halved
- 1 large garlic clove, chopped
- 6 large basil leaves, thinly sliced, divided
- 3/4 cup shredded part-skim mozzarella cheese
- 2 oz reduced-fat crumbled feta cheese
- cornmeal for dusting pizza peel
Preheat oven, with a pizza stone inside, to 500 degrees, or prepare grill for high heat.
In a large skillet over medium heat, heat 1 TBS olive oil and cook the zucchini until it starts to become tender and a little golden, about 5 minutes. Remove from heat; season with salt and pepper.
Meanwhile, combine tomatoes, garlic, 4 basil leaves, some olive oil, and pepper in a bowl.
If using a pizza stone, roll out dough on a floured surface into a rough 12” circle, and place it on the cornmeal-dusted pizza peel. Arrange zucchini on top of the dough, then sprinkle with mozzarella cheese. Scatter tomato mixture on next. Slide pizza onto preheated stone and bake for 5 minutes; sprinkle feta cheese on the pizza and bake for another 3 minutes. Remove pizza from oven, drizzle with olive oil and sprinkle with remaining basil.
If using the grill, roll out dough on a floured surface into a rough 12” circle, and place it on the cornmeal-dusted pizza peel. Slide dough onto grill and bake for about 3 minutes, until the dough is puffed and there are grill marks. Remove crust from grill and flip it over on the peel, grill marks up.
Arrange zucchini on top of the dough, then sprinkle with mozzarella cheese.
Scatter tomato mixture on next, followed by feta cheese. Slide pizza back onto the grill and cook for about 3 – 4 minutes,
until the mozzarella cheese is melted and there are grill marks on the bottom. Remove pizza from grill, drizzle with olive oil and sprinkle with remaining basil.