The Dinner You’ll Want All Summer Long: Zucchini-Feta Pizza

The Dinner You’ll Want All Summer Long: Zucchini-Feta Pizza

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Zucchini Feta Pizza

They’re baaack. Of course, I’m referring to summer squash, the gift that keeps giving all season long. Each year I go on a quest to find recipes to use zucchini in various ways as my family (read: Kate) has grown weary of sauteed or grilled squash. When our friends recently shared a bag of their bounty, I turned to one of my favorite cookbooks for ideas. Luckily, Dinner: A Love Story did not disappoint and I found an easy recipe for zucchini feta pizza.

It seemed perfect for a Monday meal-vegetarian, loaded with vegetables, requiring many ingredients I already had in the kitchen and easy to prepare. We went ahead the day before and made the pizza dough so that I could come home from work on Monday, assemble the dish and be ready to eat less than 20 minutes later. The only change I made to the recipe was removing the mint, which the author suggested adding before serving. I think it would be great with or without it! We served ours with a simple arugula salad.

Pizza Dough
Recipe from Dinner: A Love Story
Makes two 16 oz dough balls – use 1 for the recipe and freeze the other

Ingredients:

  • 3 ¾ c white whole wheat or all-purpose flour
  • 2 ½ t active dry yeast
  • ¾ t salt
  • ¾ t sugar
  • 1 ⅓ c water, room temperature

Directions:

  1. In a medium bowl, stir together flour, yeast, salt and sugar. Add the water and mix until blended (dough will be stiff).
  2. Cover the bowl and allow to rise at room temperature until volume has doubled (~2 hours).
  3. Divide dough in half, using one portion for pizza below and freezing the other for next time.

 

Zucchini and Feta Pizza
Recipe from Dinner: A Love Story
Makes 1 sheet pan-sized pizza, ~6 servings.

Ingredients:

  • Olive oil, for greasing
  • 1-16 oz ball of homemade pizza dough from recipe above
  • 2 medium zucchini, shredded (doing so in a food processor makes this step super quick)
  • ½ c olive oil
  • 1 c crumbled feta cheese
  • Zest from ½ lemon
  • Freshly ground black pepper
  • 1-8 oz. ball fresh mozzarella, thinly sliced

Directions:

  1. Preheat oven to 500°
  2. Grease a rimmed baking sheet with olive oil. Drop dough into center of the sheet and press and flatten the dough with your fingers so it spreads as close as possible to all four corners. This may take some time but is worth it for a thin crust.
  3. In a large bowl, toss zucchini with olive oil, feta, lemon zest and pepper.
  4. Distribute mozzarella slices evenly over pizza dough and top with zucchini mixture.
  5. Bake for ~15 minutes until the crust looks crispy and golden and the cheese is bubbly.
  6. Serve with a simple green salad.

I’m always looking for new ideas for summer squash. Please comment with your recipes below!

 

 

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Kate Sayre is a Registered Dietitian who counsels clients through her private practice and works in the Department of Nutrition at UNC. On the 1st and 15th of every month, she guest blogs here.