Ingredients
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2
-
3
-
2
-
2
-
2
-
4
-
4
-
1/4
-
-
2
-
-
-
-
-
Directions
Zucchini and Fresh Tomato Pizza With Fontina, A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!, I ground the fennel seed myself and although I cut the recipe in half, used 2 tsp. of fennel as stated in the recipe, but only 1 tsp. of salt our household is salt sensitive., Made this the other evening. It was delicious! used a homemade pizza dough recipe and made it in a 12″ pizza pan. Since the yield was for 2- 14″ pizzas, I cut the recipe in half; other than that I followed the directions pretty much as written. What an excellent way to serve the zucchini. I’ll be making this often; however, instead of serving as a pizza, I’ll make it as a casserole and serve as a veggie side dish.
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Steps
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1
Done
|
In a Skillet Saute the Onions, Garlic, and Salt in the Olive Oil on Medium Heat For 7 to 10 Minutes, Until Translucent. |
|
2
Done
|
Add the Ground Fennel and Zucchini and Cook Until the Zucchini Starts to Soften, 3 to 5 Minutes. |
|
3
Done
|
Remove from the Heat and Add the Tomatoes and Basil. |
|
4
Done
|
Allow to Cool Somewhat and Drain Any Excess Liquid Before Spreading on the Pizza Crust. |
|
5
Done
|
Then Top With Cheese, If You Wish, and Bake According to the Pizza Crust Directions. |
|
6
Done
|
Enjoy! |
