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Title: Zucchini Crust Pizza
Categories: Bread Pizza
Yield: 1 Serving
| 3 1/2 | c | Zucchini; coarsely grated |
| Salt | ||
| 1/3 | c | Flour |
| 3 | Eggs; lightly beaten | |
| 2/3 | c | Parmesan cheese; grated |
| 2 | tb | Fresh basil; (2 to 3); minced or- 1 ts |
| Salt and pepper | ||
| Spaghetti sauce | ||
| Your own toppings: peppers, onions, | ||
| Mushrooms, anchovies |
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well-oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes). Brush a little oil on surface and broil a few minutes--but don't burn. Spread with spaghetti sauce, 1 cup mozzarella, and any toppings. You may, of coarse use your favorite cheeses. Return to oven and bake at 350F until done. About another 20 minutes.
I also just recently read that the smaller zucchini have the sweeter, better flavor.
This is from Mr. Newman's, Newman's Own Cookbook, and is a literary delight as well, as his sterling wit is evident. Its comical as the publication date states, I. Newman, Paul, 1925- Well there are two library of Congress No.'s. ISBN 0-8092-5156-6 ISBN 0-8092-5155-8 Publisher Contemporary Books, Inc, Chicago, Illinois 60601
>From: Katie E Green previous next