Sunday, August 7, 2011
Pesto Pizza with Zucchini and Sun-Dried Tomatoes (12-inch)
This recipe was inspired by a lunchtime slice that I enjoyed at a Philadelphia suburban pizzeria some years ago.
When I found myself at home with some zucchini and some sun-dried tomatoes that I needed to use up, I decided to copy that great pizzeria concept. It worked!
Thanks to Paradise Pizza, in the Audubon/Trooper section of Philadelphia's western suburbs, for the concept!
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
1 medium-to-large zucchini (about 1/2 to 3/4 pound), unpeeled
1/2 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
1 1/2 tablespoons grated Parmesan cheese
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.
Slice the zucchini in half lengthwise, and then cut crosswise into 1/4-thick half-circles. Discard the ends.
In a medium skillet, heat the olive oil over medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 2-4 minutes, until the zucchini slices are lightly golden and crisp-tender. Drain the cooked zucchini slices on a plate lined with paper towels.
Arrange the cooked/drained zucchini on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes. Top it off with the remaining 1/2 cup of shredded cheese.
Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings