Wednesday, July 21, 2010

Zucchini, Tomato, & Sausage Pizza

So often when the zucchini starts coming in from the garden (though not my garden; my dad shares with me!), I can find myself at a loss of what to do with it all.  I don't really prefer it in breads, and I can only fry it and saute it so often before, well...before I start to go a bit crazy.  I wish that it was one of those vegetables that canned well, but alas, it doesn't.  I guess I could freeze it.  Or, I could use it as a pizza topping.  Who would've thought?!  And yet, it was delicious as a pizza topping!  Now, to be fair, I usually do not consider dough without sauce and pepperoni a pizza, but this one passed the pizza test!  The sweetness of the zucchini, mixed with the spiciness of the Italian sausage, with the pungent garlic atop a crispy crust...let's just say that the garden fresh zucchini can keep on rollin'!  The best part:  Bennett was delightful company and assistant chef on this summer evening in the kitchen, and he gave this pizza 2 Thumbs Up!  

Zucchini, Tomato, & Sausage Pizza
adapted from Eats Well With Others

Serves 4

1 part pizza dough made according to recipe (you can freeze the other two parts for another time!!)

1 medium zucchini, sliced thinly
kosher salt
2 spicy Italian turkey sausage links, casing removed
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
1-2 tbl. olive oil, for drizzling
2 cloves of garlic, pressed or finely minced
2 Roma tomatoes, thinly sliced

Preheat the oven to 450 degrees.

Mix the zucchini with the salt in a large bowl and let sit for 20 minutes to draw out their liquid.  In the meantime, heat a small nonstick skillet and saute the sausage, breaking it into crumbles with spatula as you go, until it is cooked through.

Rinse the zucchini in a large colander, shake out excess water, and lay in a single layer on paper towels.  With another paper towel, pat dry. Keep on paper towels until ready to use.

Roll pizza dough to measure a 12-inch circle.  Place on pizza stone (or pan) and cover with a dry towel and let rise about 30 minutes in a warm area (or if you prefer a crispy, thinner crust, skip this second rise).  When dough is slightly puffy, lightly drizzle with olive oil  a half-inch from edge and press garlic over dough.

Sprinkle mozzarella cheese then Parmesan cheese over garlic.  Layer the zucchini slices on your pizza dough.  Sprinkle the sausage on top, then lay tomato slices on top of sausage.  

Bake for 15-17 minutes or until crust is nicely browned.

No comments:

Post a Comment

Thanks for leaving a comment! I love hearing from you!