avocado-zucchini pizza

Categories
Cooking liv
Import
Yield
1 Servings
MeasureIngredient
  Cornmeal
3 cups Grated zucchini or crookneck squash
Serrano chiles; minced
Garlic cloves; minced
1 tablespoon Fresh lime juice
  Kosher salt
  Black pepper in a mill
12 inch pizza shell; (recipe above)
¼ cup Extra virgin olive oil
2 cups (8 ounces) grated or shredded cheese; such as monterey jack, st george, fontina or mozzarella
2 tablespoons Minced italian parsley or cilantro
Ripe avocado
  Crushed red pepper
Lime; cut into wedges

Preheat the oven to 475 degrees. Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal.

Toss together the zucchini, chiles, garlic, and lime juice in a small bowl.

Taste, and season with salt and pepper. Dust a work surface with cornmeal, and place the pizza shell on it. Drizzle the olive oil over the shell, then spread the zucchini mixture on top. Top with the cheese, spreading it evenly over the zucchini. Scatter the parsley or cilantro over the cheese.

If you are using a baking stone, sprinkle it with cornmeal. Transfer the pizza to the baking sheet, pizza pan, or baking stone. Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes.

Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.

Remove the pizza from the oven, and let it rest for 5 minutes. Cut it into 8 slices, and top each one with avocado slices. Sprinkle salt, pepper and crushed red pepper over the pizza, and serve immediately, with lime wedges alongside.

Yield: 4 servings

Notes: Recipe courtesy of Michele Jordan, California Home Cooking Recipe by: Cooking Live Show #CL9069 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998

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