I’d run out of inspiration for how to use up summer’s end of zucchini, tomatoes and basil, until I came across a recipe in Vegetarian Cooking for Everyone (Deborah Madison). After finishing off a single piece of this divine pizza, I am moving this recipe to my "Favorite Meals Before I Die" list, it’s that good! This makes a 10" pizza perfect for two dinner size servings, or 4 luncheon size servings with salad. Use the “Number of Servings” feature below to increase it as needed. I did tweak the recipe some to accommodate supplies on hand, or just because I tend to ‘deviate creatively’ from recipes, but this follows the cookbook version fairly close.
PIZZA DOUGH DIRECTIONS: You can use the dough setting on your bread machine to save time; if so, follow machine instructions on adding ingredients in order. Otherwise....
Mix 1 cup of flour with sugar, salt and yeast in medium mixing bowl. Stir in olive oil and water and beat well. Add enough of remaining flour to form into a ball of dough that can be handled, and turn out on lightly floured bread board. Knead until smooth adding only enough additional flour if needed to keep it from sticking.
Put dough in an oiled bowl, turn it once to coat the top, cover with a clean towel and allow to double in size, about 40-60 minutes. Punch dough down, cover and allow to rest 10 minutes
Place dough on lightly floured bread board. Flatten dough into a disk, pushing it outward with your palm. Working from middle, push dough out until it makes a 10" circle about 1/4 inch thick. Or use a rolling pin to flatten into shape, then push up sides to make a slight rim.
Dust peel or pan with fine corn meal or flour (spraying my pan lightly works best for me.) Set the dough on top and pat to correct shape. Cover with towel and let it rest 10-15 minutes while you prepare toppings.
PIZZA TOPPING DIRECTIONS:
Preheat oven to 500 degrees F.
Saute zucchini in 1 tablespoon olive oil in skillet over medium heat until almost tender and beginning to color, about 4 minutes. Season with salt and pepper. Arrange zucchini and mozzarella evenly over the dough.
Toss tomatoes lightly with 1 teaspoon olive oil, garlic, some black pepper and half the basil; then divide evenly on pizza over zucchini.
Bake 5-8 minutes; add the goat or feta cheese and bake 3-4 additional minutes until bottom crust is lightly browned.
Remove from oven, drizzle with 1 teaspoon oil and remaining basil leaves. Cool slightly on wire rack.
I love it! Anything with fresh Basil is automatic Win!
I usually make a Marguerite/Capresi pizza for something easy but this goes a step beyond and is still very easy.
And I used my Chicago Boboli style dough because I don't often buy AP flour.
Delicious, Colorfull, and Easy!