Directions
Linda’s Zucchini-Crusted Pizza With Fresh Basil, Fabulous egg and cheese crust with beautiful flecks of green and a slight crunch This recipe is best if eaten immediately The crust gets softer and too much oil is absorbed when you let this pizza sit out It is not bad tasting, but much better when it’s fresh out of the oven This dish is to be eaten with fork and knife A bit too soft to eat with your hands like regular pizza Although I indicated the toppings, please use your own toppings of choice What follows is just suggestion , I followed the crust recipe only and it was tasty used a homemade pesto sauce and some grilled onions, bell pepper, and mushrooms for the topping Relatively easy to put together but time consuming and made a bit of dishes (food processor, 9×13 casserole dish, grilling pan) Great way to get some extra veggies This is something I would make again Thanks for posting!
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Steps
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1
Done
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Preheat Oven 350 Degrees F. |
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2
Done
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Salt the Zucchini Lightly and Let It Sit For 15 Minutes. Squeeze Out All the Excess Moisture Using Your Hands. I Usually Put Enough Into My Palm and and Squeeze. Repeat as Necessary. |
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3
Done
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Combine All Crust Ingredients Except the Olive Oil, and Spread Into an Olive Oiled 9 X 13 Inch Baking Pan. Bake 20-25 Minutes Until the Surface Is Dry and Firm. Brush the Top With Olive Oil and Broil It, Under Moderate Heat For 5 Minutes. Do not Let It Burn. |
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4
Done
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Spread the Pizza or Tomato Sauce Evenly Over the Crust and Scatter Olives, Green Peppers, Onions, Mushrooms, Artichoke Hearts, Mozzarella Cheese, Swiss Cheese, and Parmesan Cheese Over the Crust or Use Your Own Topping of Choice and Bake in a 350 F Oven For About 20-25 Minutes. |
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5
Done
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Remove from Oven and Scatter Fresh Basil Leaves. Return the Pizza to Oven and Bake For Additional 2-3 Minutes. Serve Hot, Cut Into Squares. Eaten With Fork and Knife. |
