Surely we aren’t the only ones still trying to polish off tomatoes and zucchini? This is an interesting spin on pizza crust and another way to use up that zucchini. More protein and hidden veggies than your usual carb-laden dough, it resembles a zucchini pancake or a thin, crispy omelet. Somehow it works!
makes two small crusts
4 cups grated zucchini
1 teaspoon salt
1/4 cup flour
1/4 cup whole wheat pastry flour
6 medium tomatoes
2 teaspoons olive oil
2 tablespoons fresh basil, torn into pieces
1-1/2 cups shredded part-skim mozzarella
1/4 cup shredded parmesan
Preheat the oven to 425° F. Cover two cookie sheets with silpat mats or parchment. Heat a a medium pot of water and prepare an ice bath for blanching the tomatoes.
Place the grated zucchini in a medium bowl. Sprinkle the salt over it and stir to combine. Let the zucchini sit for 15 minutes.
See how the salt starts to draw out the liquid? While that is doing its magic, blanche the tomatoes. Don’t know how? You can find instructions here. Peel the tomatoes and if you care about removing the seeds, de-seed them. I don’t care, so I just leave them in. Then roughly chop the tomatoes and use the side of the blade to smash them up a bit.
Put the zucchini in a sieve and squeeze out as much liquid as you possibly can.
Lightly beat the eggs, and add to the zucchini along with the flour. Stir just to combine. Spread half the batter on each cookie sheet, spreading as thin as you can without creating any holes. Bake at 425° F for 12-18 minutes. You want them to be nice and golden. Then turn the oven down to 375° F.
While the crusts are baking put the tomatoes in the sieve to drain off excess liquid.
When your crusts are ready for toppings, spread tomato evenly over each crust. Sprinkle with salt to taste and drizzle with the olive oil. Layer about half the basil over the tomato, then mozzarella, the other half of the basil, and finish with parmesan. Bake for 5-7 more minutes.
Makes two small (about 8 inch) pizzas. Serves 4.