Shredded zucchini crust pizza.
You probably haven’t been inundated with zucchini yet because it’s too early in the season for friends and neighbors to be pawning off summer’s most bountiful backyard garden crop.
However, since you can find plenty of the slender green squashes in most grocery stores, now is the time to perfect your recipe for a zucchini crust pizza?
It’s exactly what it sounds like — pizza made on a bed of shredded zucchini. Eggs, grated cheese and flour bind the crust together, and the pie can be topped with whatever you like — an assortment of chopped vegetables, mushrooms, cherry tomatoes, tomato sauce and cheese and/or a simple sprinkling of grated Parmesan.
I used gluten-free flour but have also made the recipe many times with whole-wheat and all-purpose flour.
One tip: Be sure to grease the pizza pan or cookie sheet well, or line it with parchment paper. The thinner you spread the zucchini crust, the quicker it will bake.
ZUCCHINI CRUST PIZZA
2 cups grated zucchini (about 2 7-inchers)
2 eggs, beaten
1/4 cup whole wheat flour
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 teaspoon basil
1/4 teaspoon oregano
2 tablespoons olive oil, divided
Topping suggestions: sliced tomato, extra mozzarella (sliced or grated), thinly sliced garlic or peppers, mushrooms, and sliced olives.
Preheat oven to 400 degrees. Spray a 10-inch pie pan or baking sheet with nonstick spray or grease with oil and coat lightly with flour.
In a large mixing bowl, stir together zucchini, eggs, flour, mozzarella and Parmesan cheeses, basil, oregano and 1 tablespoon olive oil.
Press crust into a greased pie plate (for extra-thick pizza) or spread in a circle or square on a greased cookie sheet or pizza pan.
Bake for 20 minutes and then remove crust from oven.
Brush with remaining tablespoon olive oil. Top with your favorite pizza toppings and bake for another 15 to 20 minutes, or until the crust is lightly browned and crispy at the edges and the topping is heated through.
Make it an Italian dinner night to remember by rustling up appetising canapés and silky spaghetti, all studded with the flavour bomb of a cheese, Parmigiano-Reggiano.
Here’s a way to spice up your Memorial Day burgers using Moroccan-style spices. Ground cumin, ground cinnamon, fresh mint and parsley may seem unusual additions to burgers, but they add an intriguing flavor to them.
Even if you are not a fan of zesty flavours, this orange cake will blow your mind. What’s more, this cake requires minimal ingredients and is quite easy to make.
Over the weekend and before the celebratory graduation party for 13 women who dared to learn about coffee-making and mixology – that which is about all the wide range of aperitifs and mixed drinks, Fahim Arrif who began as a barrista himself in his native South Africa 18 years back, said: “Over the nine years I have been in the UAE, the consumer palette for coffee has changed drastically. People have learnt to educate themselves about food they consume.
If you’re not a breakfast person, Lavash also has got you covered as the sun sets, Lavash transforms into a haven for unique unlimited pizzas
Before he was king, LeBron James was a kid – a Ruffles Cheddar and Sour Cream chips-munching kid, who lived in an Akron apartment and who had dreams of becoming great.
One way of achieving this is through our distinguished clinical centres of excellence. Clinical centres of excellence are dedicated units within our medical facility that focus on providing exceptional care for specific medical conditions or treatments.