30 minutes
makes 2 servings
12-16oz pizza dough (store-bought or homemade)
1/2 small green zucchini, cut into half circles about .5” thick
1/2 small yellow zucchini, cut into half circles about .5” thick
6-8 cherry tomatoes, cut in half
6-8 leaves basil, cut into strands (chiffonade)
1/3 cup mozzarella, shredded
1/3 cup sharp white cheddar, shredded
2 tbsp grated Parmesan
semolina flour, EVOO, salt, pepper
Notes:
*feel free to use whatever fresh produce that’s in season
*pro tip: a pizza stone will help ensure a crispy crust
- preheat oven to 500°
- season zucchini with EVOO, salt, and pepper
- roll out dough, using flour to ensure it doesn’t stick
- add cheese as a base
- add zucchini, tomatoes, and basil
- bake until cheese is melty and crust is golden (approx 12-17 minutes)
- top with fresh grated Parmesan, EVOO, slice and serve