Perullo Press

Zucchini Pizza

While visiting my sister in Chicago she made a pizza similar to this. She used Giada’s Zucchini & Olive Flatbread recipe. I had a taste for this pizza today so I made another version of this recipe with what I had in the fridge and it turned out scrumptious!
16 oz. Mushrooms, sliced
3 Zucchinis, sliced
1 lb Pizza Dough
Truffle Oil (you can use olive oil if you’re not a fan of truffle flavor)
1 1/2 Cups Swiss Cheese, shredded
Crushed Red Pepper, optional
1. Preheat your oven to 475 degrees F. Sauté your mushrooms with a little truffle oil until they are pretty beat down.
2. Roll out your pizza dough over parchment paper and place into a pan. Brush about a tablespoon of truffle or olive oil over the pizza dough.
3. Using a slicer, slice your zucchini into about 1/8″ thick slices. Arrange the zucchini slices on the pizza dough, allowing them to overlap generously. Drizzle the zucchini with truffle or olive oil and place the pan in the oven to bake for about 15 minutes.
4. Remove the pizza from the oven after 15 minutes. Lightly sprinkle some dried thyme over the zucchini. Add the mushrooms and the cheese. Add some crushed red pepper to the pizza if you enjoy it spicy. Place the pizza back in the oven and bake for another 5 minutes. Remove, cut, and enjoy.
Mommy’s little helper is enjoying her Bumbo chair for the first time.

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This entry was posted on July 23, 2013 by in Food.
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