Monday, February 18, 2008

Zucchini + Tomato Pizza

Ah, zucchini. It's one of those vegetables that my subconscious constantly tries to convince me that I don't like...

You see, I'm a really big "texture" person when it comes to food. As a result, certain types of veggies freak me out if they're too mushy (ex: zucchini and tomatoes), while overly-ripe fruits (like brown bananas) make me want to run into the corner and cry.



Thus, I've been a little unnerved by the slowly decaying packs of tomatoes and zucchini that have been sitting in my kitchen staring at me lately. CH and I purchased them at our beloved Costco a few weeks ago, but we haven't been using them as quickly as anticipated. (Yea, what else is new?)

Lending no help to the situation is the fact that CH is out of state for work right now. And, as referenced in a previous post, he's usually the one who's willing to eat the "iffy" fruits and veg around here, which means that I'm left to my own devices...

So, in honor of CH, and instead of throwing away those mushy, not-quite-offensive veggies, I've decided to suck it up and find a creative way to use them.

And guess what? Pizza is the perfect solution, namely because it's as forgiving towards tired veggies as CH is towards me for my Steve Carell obsession.

(That's what she said.)

Recipe: Zucchini + Tomato Pizza

(Note: measurements are only estimates; add +/- to taste)

1 personal-sized, pre-made pizza crust
1 can organic diced tomatoes, drained
1 clove garlic, pressed
2 tsp. oregano
1/2 tsp. onion powder
1 zucchini, thinly sliced
1 handful vegan mozzarella cheese
7 grape tomatoes, sliced
7 yellow cherry tomatoes, sliced
1 tsp. extra virgin olive oil + extra for sautéing/drizzling
salt + freshly ground pepper

1.) Begin by pre-heating oven according to directions on pizza crust packaging.
2.) To make pizza sauce, mix diced tomatoes, garlic, oregano, onion powder in small bowl. Add salt & pepper to taste.
3.) Add 1 tsp. olive oil to pizza sauce, stirring to blend. Set aside.
4.) Lightly brush zucchini slices with olive oil, set on a plate, & season with salt & pepper.
5.) Lightly sauté zucchini in pan over low to medium heat, turning once to soften both sides. Set aside.
6.) Spoon pizza sauce onto crust, followed by a layer of vegan cheese. Top with zucchini slices & tomatoes.
7.) Drizzle pizza with a bit of olive oil, followed by a sprinkle of salt & pepper. Cook approximately 12 mins., or according to package directions.

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4 comments:

  1. I used to be one of those picky kids who hated every vegetable. But zucchini was the one I always hated the most. Now... it's just one of the best veggies! And pizza is one of my favorite places to put it on! Your pizza looks sooo yummy.

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  2. Would it be wrong to eat pizzas like this 7 days a week? What brand of crust do you buy? It looks great. I usually make my own, but it would be nice to have some pre-made crust on hand for convenience sometimes.

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  3. So funny, I am the same way with overripe veggies and fruits.... and my hubby is usually the one who eats them too!
    Way to go on the pizza! It looks so colorful and delicious!

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  4. ugh, YUM!
    it looks beautiful, its by far the coolest and most rad pizza idea I've heard of in a long time and its pizza!

    Ugh. I want a piece.

    Thanks for visiting HH! Im adding you to my blogroll...

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