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| General Category : Main Course |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Bake |
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Flavourful smoked cheese really enhances the zucchini in this pizza. You can substitute smoked scamorza, mozzarella or Gouda for the provolone if you like.
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Ingredients
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1-1/2 lb (750 g) pizza dough |
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1 lb (500 g) small yellow or green zucchini |
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1 tbsp (15 mL) cornmeal |
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1 cup (250 mL) Tomato Pizza Sauce |
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1 tsp (5 mL) dried oregano |
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1-1/2 cups (375 mL) shredded smoked provolone |
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1 tbsp (15 mL) extra-virgin olive oil |
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Salt and pepper |
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Preparation
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Shape dough into ball by pulling sides downward and folding into bottom centre. Let rest for 20 minutes.
Meanwhile, boil whole zucchini in salted water until tender, about 15 minutes. Drain, chill under cold water and drain again. Thinly slice at an angle.
On lightly floured surface, shape dough into 14-inch/35 cm round or 16- x 12-inch/40 x 30 cm rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges, or use a rolling pin. Sprinkle pan with cornmeal; lay dough in pan.
Spread sauce over dough; sprinkle with oregano. Top with cheese. Lay zucchini slices over cheese decoratively. Sprinkle with oil and season with salt and pepper to taste.
Bake on lower rack in 425°F/220°C oven until bottom of crust is nicely browned, about 17 minutes in convection oven and 20 minutes in conventional oven.
Makes 8 slices.
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Nutritional information
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Per slice: about 383 cal, 14 g pro, 13 g total fat (6 g sat. fat), 54 g carb, 3 g fibre, 20 mg chol, 722 mg sodium. % RDI: 20% calcium, 21% iron, 7% vit A, 9% vit C, 20% folate.
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Source
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Homemakers Magazine: April 2006
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