WHITE PIZZA WITH TOMATOES, BASIL, AND ZUCCHINI
My favorite White Pizza with tomatoes, basil, and zucchini!
Provided by Ashley Manila
Categories Dinner
Time 1h31m
Number Of Ingredients 21
Steps:
- Preheat oven to highest temperature setting at least 30 minutes prior to baking.
WHOLE-WHEAT CHERRY TOMATO AND ZUCCHINI PAN PIZZA
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
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 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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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.
More about "tomato zucchini pizza recipes"
TOMATO, ZUCCHINI AND SALAMI PIZZA RECIPE - KATIE QUINN ...
From foodandwine.com
Servings 2Total Time 2 hrs 45 minsCategory Thin Crust Pizza
- Grease a large bowl with olive oil. In a small bowl, whisk the water with the yeast and let stand until foamy, about 5 minutes. In another large bowl, whisk the flour with a large pinch of salt. Make a well in the center of the flour and pour in the yeast mixture and the 1 1/2 tablespoons of olive oil. Stir with a fork until the dough just starts to come together. Turn the dough out onto a generously floured work surface and knead until very smooth, about 5 minutes. Transfer the dough to the greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until just softened, about 4 minutes. Add the diced tomatoes, tomato puree, crushed red pepper, sugar and basil and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened and reduced to 2 cups, about 18 minutes. Season the sauce with salt and black pepper.
- Preheat the oven to 450° for at least 30 minutes. Grease a large rimmed baking sheet. Cut the pizza dough into 2 pieces. On a lightly floured work surface, roll or stretch out 1 piece of the dough to a 12-inch round; transfer to the prepared baking sheet. Spread half of the sauce over the dough and top with half of the cheese, salami, zucchini and tomatoes. Season with salt and pepper. Bake the pizza for 15 to 18 minutes, until the crust is browned. Garnish with dried oregano and a drizzle of olive oil. Repeat with the remaining dough and toppings. Serve hot.
ZUCCHINI TOMATO PIZZA - LOST MEDITERRANEAN
From lostmediterranean.com
Cuisine MediterraneanCategory Main CourseServings 2Total Time 1 hr 35 mins
- Combine the ingredients for zucchini sauce. Then warm-up while constantly mixing butter, flour, and milk until it turns into a smooth semi-thick sauce.
TOMATO-ZUCCHINI PIZZA · THYME FOR COOKING
From thymeforcookingblog.com
Servings 2Estimated Reading Time 3 minsCategory PizzaTotal Time 45 mins
- Lay the puff pastry out on a baking sheet. With a dull knife (butter knife) lightly score a line around the pastry, 1/2″ (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.
ZUCCHINI PIZZA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
POLENTA PIZZA WITH TOMATOES AND ZUCCHINI RECIPE | EAT ...
From eatsmarter.com
TOMATO CHORIZO AND ZUCCHINI CHEATS PIZZA | DONNA HAY
From donnahay.com.au
TOMATO & ZUCCHINI PIZZA RECIPE - RECIPEZAZZ.COM
TOMATO & ZUCCHINI CAULIFLOWER-CRUST PIZZA RECIPE
From cleaneatingmag.com
SUMMER TOMATO & ZUCCHINI QUINOA PIZZA - SIMPLY QUINOA
From simplyquinoa.com
ZUCCHINI PIZZA BASE WITH TOMATO BASIL MOZZARELLA - BELLY ...
From bellyrumbles.com
ZUCCHINI AND TOMATO PIZZA - UCOOK RECIPE
From ucook.com
TOMATO ZUCCHINI PIZZA RECIPE | SARGENTO® SHREDDED 4 CHEESE
From stage2017.sargento.com
TOMATO PIZZA WITH ZUCCHINI AND FRESH HERBS - COLAVITA RECIPES
From colavitarecipes.com
FLAME COOKED ZUCCHINI AND CHERRY TOMATO PIZZA RECIPE ...
From ooni.com
ROASTED TOMATO, CORN, AND ZUCCHINI FLATBREAD PIZZA - BLUE BOWL
From bluebowlrecipes.com
TOMATO & ZUCCHINI PIZZA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PESTO PIZZA WITH ZUCCHINI AND CHERRY TOMATOES | WILLIAMS ...
From blog.williams-sonoma.com
TOMATO AND ZUCCHINI GRILLED PIZZA RECIPE | SARGENTO® FOODS ...
From sargento.com
GRILLED ZUCCHINI PIZZA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ZUCCHINI PIZZA BOATS - EASY, HEALTHY DINNER
From wellplated.com
FRESH TOMATO & ZUCCHINI FAMILY PIZZA - STYLISH CRAVINGS
From stylishcravings.com
ROASTED ZUCCHINI AND CHERRY TOMATO PIZZA | RECIPE
From kosher.com
ZUCCHINI AND ROMA TOMATO PIZZA - ECLECTIC RECIPES
From eclecticrecipes.com
TOMATO AND ZUCCHINI RICOTTA PIZZA - EAT. DRINK. LOVE.
From eat-drink-love.com
DEEP DISH ZUCCHINI AND TOMATO PIZZA | MY KITCHEN ADDICTION
From mykitchenaddiction.com
SHEET PAN ZUCCHINI PIZZA BAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ROASTED TOMATO AND ZUCCHINI PALEO PIZZA - RUNNING TO THE ...
From runningtothekitchen.com
SUN DRIED TOMATO AND GOAT CHEESE PIZZA RECIPE
From healthy-delicious.com
ZUCCHINI AND TOMATO PIZZA FOR TWO....(OR MORE!) RECIPE BY ...
From cookeatshare.com
WHITE PIZZA WITH ZUCCHINI AND TOMATOES - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
TOP 10 HEALTHY ZUCCHINI CASSEROLE RECIPES - COOK.ME RECIPES
From cook.me
ZUCCHINI, ASPARAGUS & TOMATO PIZZAS RECIPE | WOOLWORTHS
From woolworths.com.au
STUFFED ZUCCHINI PIZZA BOATS - VEGAN RECIPE - TWO SPOONS
From twospoons.ca
FRESH TOMATO AND ZUCCHINI PIZZA RECIPE.
From monzoorskitchen.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love