Tomato Zucchini Pizza Recipes

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WHITE PIZZA WITH TOMATOES, BASIL, AND ZUCCHINI



White Pizza with Tomatoes, Basil, and Zucchini image

My favorite White Pizza with tomatoes, basil, and zucchini!

Provided by Ashley Manila

Categories     Dinner

Time 1h31m

Number Of Ingredients 21

3 and 3/4 cups bread flour
1 and 1/4 teaspoons sugar
1 envelope active dry yeast
2 teaspoons kosher salt
1 and 1/2 cups water, 110 - 115 degrees (F)
2 tablespoons plus 2 teaspoons olive oil, divided
2 cups cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil, divided
3 cups shredded part-skim mozzarella cheese
1 cup whole milk ricotta cheese
1/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon crushed red pepper flakes
2 cups roasted cherry tomatoes (follow instructions above)
1 small zucchini, thinly sliced
1 clove of garlic, thinly sliced
1/4 cup torn basil leaves
1 teaspoon lemon zest (optional)

Steps:

  • Preheat oven to highest temperature setting at least 30 minutes prior to baking.

WHOLE-WHEAT CHERRY TOMATO AND ZUCCHINI PAN PIZZA



Whole-Wheat Cherry Tomato and Zucchini Pan Pizza image

This healthy, vegetarian pizza is high in protein and loaded with vitamin C, calcium, iron and fiber. Cut up into smaller pieces, it's perfect as a healthy hors d'oeuvre.

Provided by Food Network Kitchen

Time 3h25m

Yield One 9x13 pan pizza

Number Of Ingredients 17

1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
Kosher salt
Cooking spray
One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
White whole-wheat flour, for work surface
1 cup shredded part-skim mozzarella
1 pint ripe cherry tomatoes, halved
8 pitted kalamata olives, quartered lengthwise
1/4 cup crumbled feta
2 teaspoons extra-virgin olive oil
8 basil leaves, torn
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil

Steps:

  • Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
  • Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
  • Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
  • Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
  • Top with torn basil leaves. Cut into 8 squares.
  • Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  • Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
  • Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 980 milligrams, Carbohydrate 58 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

ZUCCHINI PIZZA



Zucchini Pizza image

Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.

Provided by SCERMINARA

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup olive oil, or as needed
1 large zucchini, sliced into 1/4-inch pieces
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic salt, or to taste
⅛ teaspoon onion salt, or to taste
¼ cup grated Romano cheese
1 cup tomato sauce
1 cup shredded Mexican 4-cheese blend

Steps:

  • Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side.
  • Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 7.4 g, Cholesterol 40.1 mg, Fat 26.6 g, Fiber 1.8 g, Protein 11.7 g, SaturatedFat 10.7 g, Sodium 790.4 mg, Sugar 3.9 g

ZUCCHINI PIZZA CASSEROLE



Zucchini Pizza Casserole image

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! -Lynn Bernstetter, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped

Steps:

  • Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 315 calories, Fat 20g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 855mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

ITALIAN PIZZA WITH ZUCCHINI, CHERRY TOMATOES AND MOZZARELLA CHEE



Italian Pizza With Zucchini, Cherry Tomatoes and Mozzarella Chee image

Everyone loves pizza but only few can really make a good homemade pizza. The secret is in the dough processing. That's it. It's the typical dish of italian cuisine most famous in the world and its origins are in the south of Italy especially in Naples.N.BIf you really want to make a real pizza, go to an italian grocery store and ask for a italian buffalo mozzarella. The real one!

Provided by TheQueenOfCappuccino

Categories     European

Time P1DT18m

Yield 2 pizzas, 2 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1/2 cup salt
1 teaspoon baking powder
1 teaspoon white sugar
2 cups warm water
2 tablespoons olive oil
6 cherry tomatoes
1 zucchini
1 lb mozzarella cheese

Steps:

  • Put in a bowl the flour and the baking powder.
  • Add sugar, the salt, 1 tablespoon of olive oil.
  • Add 2 cups of water and started to knead.
  • If the dough will seem sticky, don't worry. Add more flour until it becomes smooth and homogeneous.
  • Now give to the dough the shape of a ball and leave it into the bowl covered with transparent film.
  • Put the dough in the oven closed and turned off.
  • Take back the dough after about 4 hours, or anyway when it will become twice its volume.
  • N.B. I usually prepare the dough in the evening and I pull it out of the oven the next day-.
  • When the dough has doubled in volume, take some flour and detach it from the bowl.
  • Started to manipulate the dough and divide into two equal parts.
  • Form two balls this time, and put them in two different bowls covered with transparent film again, and again put in the oven to rise until they reach twice their volume.
  • When the dough has doubled, take the compound obtained into a bowl and put it in a round baking pan (or square if you don't have round) and being to roll the dough directly into the pan, using your hands, until you have covered all the entire pan.
  • Do the same with the other dough to obtain 2 pizzas.
  • Now put 1 tablespoon of olive oil on the pizza and put 1 grated zucchini and cherry tomatoes cut into 4 pieces.
  • Add the mozzarella cheese on top and put in the oven preheat to 375F for 15/18 minutes, and anyway until the colour will became gold and the cheese will melted.
  • Remove from the oven and enjoy hot.
  • Bonne apetit.

Nutrition Facts : Calories 1746.1, Fat 67.1, SaturatedFat 32.2, Cholesterol 179.5, Sodium 29922.2, Carbohydrate 203.4, Fiber 8.3, Sugar 8.9, Protein 77.8

ZUCCHINI TOMATO PIE



Zucchini Tomato Pie image

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
  • Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA



Zucchini and Fresh Tomato Pizza With Fontina image

A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 2 14" pizzas

Number Of Ingredients 10

2 cups thinly sliced onions
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons ground fennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
4 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)

Steps:

  • In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
  • Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
  • Remove from the heat and add the tomatoes and basil.
  • Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
  • Then top with cheese, if you wish, and bake according to the pizza crust directions.
  • Enjoy!

Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7

SUMMER PIZZA WITH SALAMI, ZUCCHINI, AND TOMATOES



Summer Pizza with Salami, Zucchini, and Tomatoes image

It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?

Provided by David Tamarkin

Categories     Pizza     Ricotta     Shallot     Vinegar     Zucchini     Tomato     Basil     Sheet Pan     Sheet-Pan Dinner

Yield 6-8 servings

Number Of Ingredients 11

5 Tbsp. extra-virgin olive oil, divided
2 lb. store-bought pizza dough, room temperature
2 cups whole-milk fresh ricotta (about 1 lb.)
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 oz. thinly sliced soppressata
1 medium shallot, finely chopped
2 Tbsp. red wine vinegar
2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler
1 pint grape tomatoes, halved
1 cup basil leaves

Steps:

  • Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15-18 minutes.
  • Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)
  • Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.
  • Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.

POTATO, ZUCCHINI FRITTATA PIZZA WITH CHERRY TOMATOES



Potato, Zucchini Frittata Pizza with Cherry Tomatoes image

Frittatas are a gluten-free and healthy choice, compared to tarts or quiche, and they are easier to make and master. Here the potato, zucchini and egg form a pizza crust of sorts. Double the pleasure: Gluten-free pizza and quiche in one.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 as a meal and 6 to 8 as a snack

Number Of Ingredients 15

2 tablespoons EVOO
About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved
2 cloves garlic, grated or finely chopped
1 scant teaspoon (small 1/3 palm full) dried oregano
1 scant teaspoon (small 1/3 palm full) red pepper flakes
About 1/2 teaspoon fennel seeds or fennel pollen
1 small firm zucchini, shredded
Salt and pepper
1 russet potato
10 large eggs
About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)
2 tablespoons EVOO
2 tablespoons unsalted butter
2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)
A small handful of fresh basil leaves, to serve

Steps:

  • For the cherry tomato topping: Preheat oven to 400 degrees F.
  • Heat a medium skillet over medium-high to high heat with EVOO, 2 turns of the pan, then add tomatoes and toss 4 minutes to slump. Add garlic, oregano, red pepper flakes and fennel, then stir or toss 1 minute and remove from heat.
  • For the frittata: Add shredded zucchini to a strainer and season with salt.
  • Peel and shred potato.
  • Press excess liquid from zucchini.
  • Crack eggs on the counter and drop into bowl (if there are stray bits of shell remove them with larger pieces of shell). Whisk up eggs until frothy and season with salt and pepper, then add Parmigiano-Reggiano and whisk to combine.
  • Heat a 10-inch cast-iron or ovenproof nonstick skillet over medium-high heat, then add oil and butter. When butter foams, add potatoes, season with salt and pepper and brown 2 to 3 minutes. Add zucchini and brown a few minutes more, then cover with eggs and let eggs settle. Place frittata in oven and bake on center rack about 15 minutes, then add mozzarella and tomato topping and roast 10 to 12 minutes more, to lightly browned and firm. Let stand at least 10 minutes, then add torn basil, cut and serve.

ZUCCHINI AND CARAMELIZED-ONION PIZZA



Zucchini and Caramelized-Onion Pizza image

Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
1 pound store-bought pizza dough, room temperature
1 medium zucchini, thinly shaved lengthwise with a vegetable peeler or mandoline (3 1/2 cups)
Kosher salt and freshly ground pepper
4 ounces feta, crumbled (1 cup)
1/2 cup pitted Kalamata olives, halved
1/2 cup fresh mint leaves, torn if large
Crushed red-pepper flakes, for serving

Steps:

  • Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
  • Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
  • Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.

ZUCCHINI PIZZA



Zucchini Pizza image

Everyone enjoys the flavor of this delicious and different way to serve zucchini. It is a healthy, quick meal to prepare and a change from what we know as pizza. I serve it quite often to my guests and they can never guess what the "secret ingredient" is!

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

3 cups shredded zucchini
3 large eggs, well beaten
1/3 cup all-purpose flour
1-1/2 teaspoons dried oregano, divided
1 teaspoon dried basil, divided
1/4 teaspoon salt
1 cup sliced ripe olives
2/3 cup sliced green onions with tops
1/2 cup chopped green pepper
2 cups shredded part-skim mozzarella cheese
2 to 3 medium tomatoes, peeled and thinly sliced

Steps:

  • Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and salt; mix well. Spread evenly over the bottom of a greased 13-in. x 9-in. baking dish. , Bake at 450° for 8-10 minutes. Remove from oven and cool on a wire rack. Reduce heat to 350°. Sprinkle zucchini crust with olives, green onions, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices. , Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack 5 minutes before cutting.

Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 355mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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From recipezazz.com


PESTO PIZZA WITH ZUCCHINI AND CHERRY TOMATOES | WILLIAMS ...
2017-07-26 Arrange half each of the zucchini, mozzarella, onion and tomatoes over the pesto, and season with salt and pepper. Cook until the crust begins to set, 2 to 3 minutes. 4. Transfer to the oven. Bake until the cheese is melted and the crust is crisp and golden brown, 10 to 12 minutes. Remove from the oven, transfer the pizza to a cutting board ...
From blog.williams-sonoma.com


TOMATO AND ZUCCHINI GRILLED PIZZA RECIPE | SARGENTO® FOODS ...
Transfer crust to the pizza peel or baking sheet and set aside. Place tomato slices evenly over pizza crust. Sprinkle all of cheese over tomatoes. Top with diced squash and zucchini. Slide pizza back onto grill over indirect heat. Cover grill and cook for 10-15 minutes or until cheese has melted and crust is golden brown.
From sargento.com


GRILLED ZUCCHINI PIZZA RECIPE - AN ITALIAN IN MY KITCHEN
2021-08-17 Instructions. Pre heat oven to 450° (250° celsius). Lightly grease the a medium cookie sheet with half the olive oil. Form the pizza dough, either Homemade or store bought on the prepared cookie sheet, brush the dough with a little olive oil. Bake approximately 12 minutes or …
From anitalianinmykitchen.com


ZUCCHINI PIZZA BOATS - EASY, HEALTHY DINNER
2019-07-24 Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray. Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a …
From wellplated.com


FRESH TOMATO & ZUCCHINI FAMILY PIZZA - STYLISH CRAVINGS
2018-04-29 Scroll down for the easy to make fresh tomato & zucchini family pizza fresh tomato & zucchini family pizza. Ingredient • Prepared pizza dough • 14 ounces of prepared pizza sauce • 1 cup Florida tomatoes, chopped • ½ cup Florida zucchini, chopped • 1 teaspoon fresh oregano or ½ teaspoon dried ground oregano
From stylishcravings.com


ROASTED ZUCCHINI AND CHERRY TOMATO PIZZA | RECIPE
Combine the sliced zucchini, cherry tomatoes, garlic, and red onion in a medium bowl. Toss together with 1∕8 teaspoon salt and one teaspoon of the olive oil. Place the vegetable mixture on the foil- lined sheet pan and spread evenly, distributing across the pan. Roast the vegetables for 15 minutes to allow them to soften and the moisture to ...
From kosher.com


ZUCCHINI AND ROMA TOMATO PIZZA - ECLECTIC RECIPES
2011-10-01 Saute until tender. Add tomato sauce, dried oregano, dried basil and salt. Bring to a boil and reduce to a simmer. Spread pizza dough onto a 16 inch pizza pan. Bake at 450 degrees until lightly browned, about 15 minutes. Remove pre-baked dough from oven and spread sauce on pizza dough. Add cheese, sliced zucchini and sliced roma tomatoes. Top ...
From eclecticrecipes.com


TOMATO AND ZUCCHINI RICOTTA PIZZA - EAT. DRINK. LOVE.
This Tomato and Zucchini Ricotta Pizza is one of them. If there was an official summer pizza, this might be it. It’s light and flavorful and just perfection! First, we roast some tomatoes. You don’t want to skip this step! Roasted tomatoes are glorious. Then we also have some zucchini ribbons. You can use a spiralizer or mandolin to make ...
From eat-drink-love.com


DEEP DISH ZUCCHINI AND TOMATO PIZZA | MY KITCHEN ADDICTION
2012-06-25 We savored every bite of the pizza, enjoying the first tastes of the summer tomatoes. And, I look forward to many more summer veggie pizzas to come! Deep Dish Zucchini and Tomato Pizza Makes one 10-inch pizza. 1 teaspoon extra virgin olive oil; Pizza dough for one 10-inch pizza; 1/2 cup pesto (I used leftover garlic scape pesto) 1/2 cup ricotta ...
From mykitchenaddiction.com


SHEET PAN ZUCCHINI PIZZA BAKE RECIPE | LEITE'S CULINARIA
2021-08-12 Jeanne Smith. This sheet pan zucchini pizza bake is a delicious, cheesy, low-carb dish. It was easy to make with store-bought marinara sauce and pre-shredded mozzarella cheese. If you don’t have avocado oil, olive oil works just as well. The zucchini needs to be crowded in the pan a little because they will shrink after baking.
From leitesculinaria.com


ROASTED TOMATO AND ZUCCHINI PALEO PIZZA - RUNNING TO THE ...
2019-01-18 Instructions. Preheat oven to 425 degrees. Toss tomatoes & zucchini in a large bowl with olive oil, vinegar and salt & pepper to coat. Transfer to a baking sheet and roast for 15 minutes. Cook pizza dough according to directions during same 15 minutes. Remove pizza dough and vegetables from the oven.
From runningtothekitchen.com


SUN DRIED TOMATO AND GOAT CHEESE PIZZA RECIPE
2014-03-09 Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature. Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
From healthy-delicious.com


ZUCCHINI AND TOMATO PIZZA FOR TWO....(OR MORE!) RECIPE BY ...
Arrange zucchini and mozzarella evenly over the dough. Toss tomatoes lightly with 1 teaspoon olive oil, garlic, some black pepper and half the basil; then divide evenly on pizza over zucchini. Bake 5-8 minutes; add the goat or feta cheese and bake 3-4 additional minutes until bottom crust is lightly browned.
From cookeatshare.com


WHITE PIZZA WITH ZUCCHINI AND TOMATOES - SWEET SIMPLE VEGAN
2021-06-20 Stretch your dough into a circle on a 12″ or 14″ pizza pan. Brush the garlic and oil we prepared earlier on the dough, including the crust. Cover the pizza dough with the tofu ricotta, then add 3/4 cup of the mozzarella-style shreds on top. Evenly distribute the zucchini, and tomatoes over the cheese, and then sprinkle over the remaining 1 ...
From sweetsimplevegan.com


TOP 10 HEALTHY ZUCCHINI CASSEROLE RECIPES - COOK.ME RECIPES
2022-05-10 Ingredients for Zucchini Pizza Casserole: 4 cups Zucchini ½ tsp Salt 2 Large eggs ½ cup Parmesan cheese 2 cups Mozzarella 1 cup Cheddar cheese 1 lb Ground Beef ½ cup Onion 1 can (15 oz) Tomato sauce 1 Green pepper. …
From cook.me


ZUCCHINI, ASPARAGUS & TOMATO PIZZAS RECIPE | WOOLWORTHS
Place 2 baking trays in oven, then preheat to 230°C/210°C fan-forced. Step 2. Place each pizza base on a sheet of baking paper. Spread 1/3 cup pesto evenly over each base. Scatter over half the cheese, then top with onion, zucchini, asparagus and tomato, and scatter over remaining cheese. Place pizzas on trays, then bake for 15 minutes or ...
From woolworths.com.au


STUFFED ZUCCHINI PIZZA BOATS - VEGAN RECIPE - TWO SPOONS
2020-05-12 Cook and break apart ground into small chunks, until lightly brown (5-10 mins). Then pour in tomato sauce and tomato paste, mix to combine. Make homemade vegan mozzarella. Or, grate store-bought plant-based cheese. Preheat oven to 400F/200C.Slice zucchinis in half and scoop out inner seeds to make boats.
From twospoons.ca


FRESH TOMATO AND ZUCCHINI PIZZA RECIPE.
2022-03-30 Combine mashed potatoes with boiling water in a bowl,using a fork to moisten all potatoes.Let stand for one minute .Add flour,olive oil and salt to potato mixture,with hands ,kned mixture until dough forms a ball.Let rest 5 minutes and make a round pizza.Give the toppings.
From monzoorskitchen.blogspot.com


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