Also stolen from Williams-Sonoma.com -- I love zucchini and basil together and this looks like an amazing way to combine the two. Now I just need a woodfire outdoor oven. ;) But I'm sure you could work this in an in-home oven if need be or just on a basic grill, with some creativity. Click here for a basic pizza dough recipe. Or head over to Trader Joe's and grab some whole wheat dough (or even crust) ready to go (not a bad option for us lately).Ingredients:
1 green zucchini, sliced 3/16 inch thick
1 yellow zucchini, sliced 3/16 inch thick
1 Tbs. Parmesan dipping and drizzling oil, plus more for brushing
Salt and freshly ground pepper, to taste
Two 10-inch pizza dough rounds
4 oz. mozzarella cheese, grated
1/2 lemon
1 oz. ricotta salata or goat cheese
6 large fresh basil leaves, minced
Directions:
Preheat a beehive pizza oven according to the manufacturer's instructions.
In a bowl, stir together the green and yellow zucchini, the 1 Tbs. oil, salt and pepper. Let stand for 5 minutes, then drain off the excess liquid.
Place 1 pizza dough round on a floured pizza peel. Lightly brush the dough with oil. Sprinkle half of the mozzarella on the dough and top with half of the zucchini.
Transfer the pizza to the oven, tapping the peel lightly to release the pizza. Bake until the cheese has melted and the crust is golden, 8 to 10 minutes, rotating the pizza occasionally to ensure even browning.
Transfer the pizza to a cutting board and squeeze a few drops of lemon juice over the pizza. Grate or crumble half of the ricotta salata over the pizza and sprinkle with half of the basil. Cut into slices and serve immediately. Repeat to cook the remaining pizza. Makes two 10-inch pizzas.
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