Crosta di Zucchine Pizza Caprese
I recently read another food blogger’s description of her attempt to make a Caprese pizza and how she felt her results were a flop. Compelled to give it a try, I decided to make the pizza crust from shredded zucchini rather than dough, to reduce the sog factor. This beautiful zucchini, egg and cheese crust flecked with green made a delicious base.
Preheat the oven to 350 degrees.
Coarsely grate two zucchini (shred a third zucchini if using a 9″x13″ pan, mine was 9″x10″)
3 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella* (I used fresh)
1/2 cup Parmesan*
1 tablespoon fresh basil leaves, minced
Salt the zucchini lightly and let it sit in a colander in the sink for 15 minutes. Squeeze out all of the excess moisture.
Combine crust ingredients and spread into an oiled baking pan. Bake 20-25 minutes, until the surface is dry and firm. Brush the top with a bit of oil and broil it under moderate heat for 5 minutes.
Remove the crust from the oven, leaving it set to 350 degrees. Layer the crust with your favorite pizza toppings, in this case thinly sliced yellow summer squash, fresh sliced heirloom tomatoes, fresh basil and shredded fresh mozzarella (to ensure that it melts evenly rather than in rubbery lumps). Sprinkle with minced green onions and bake for 25 minutes. Serve hot.
* Cheeses are an approximation, I did not measure.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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