I love gruyere and I love zucchini, so it's no wonder I was drawn to this recipe. The pizza is light, quick and a good choice for summer nights when you'd rather not be in the kitchen. (idea from Babble)
fresh pizza dough, let it sit out for a while first
2 large zucchini
kosher salt
shredded gruyere cheese (8 oz)
breadcrumbs for the top
parmesan cheese for serving
Preheat the oven to 425 degrees. Shred the zucchini with a food processor or box grater, then toss with a few teaspoons of kosher salt. Let drain in a colander for about 20 minutes, then squeeze out any excess liquid.
Press pizza dough into a lightly oiled pan. Toss the zucchini with the gruyere, then sprinkle mixture evenly over the dough, all the way to the edges, spread in a thin layer. Top with a handful of breadcrumbs.
Bake for 18-20 minutes or until golden brown. Top with a little parmesan cheese before serving.
*I use fresh breadcrumbs—just zap a few pieces of bread in your Cuisinart until roughly chopped. I often make a big batch and stick the rest in the freezer to have on hand.
I made this and it was good, although my zucchini was too salty. Do you rinse at all?
ReplyDeleteI tend to like things on the salty side. You could rinse it though, I'd just make sure to squeeze the zucchini out in paper towels afterwards...
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