Zucchini Pancetta Pizza Recipes

ZUCCHINI PANCETTA PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven.
• Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel.
• Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices).
• Finally add the zucchini and chunks of the cream cheese.
• Slide the pizza onto the stone and bake for 8 for 10 minutes.

ZUCCHINI PIZZA

Steps:

• Preheat oven to 400 degrees.
• Drizzle olive oil on one large or two small cookie sheets, then roll out the dough. Poke with fork and season with salt and pepper. Place in the oven for 5 or 6 minutes.
• In a medium bowl, mix the ricotta with the garlic. Cover crust in mixture and top with mozarella cheese. Return to the oven for 12 to 13 minutes.
• Heat a large skillet over medium heat. Heat the zucchini in the skillet on both sides until crisp tender. Scatter on top of pizza and cook an additional 2 to 3 minutes.
• Serve large squares of the pizza hot from the oven.

ZUCCHINI PIZZA BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Spread zucchini slices in 1 layer on the prepared baking sheet.
• Bake in the preheated oven until zucchini is tender, about 20 minutes.
• Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle parsley over each.
• Bake in the preheated oven until cheese is melted, about 5 minutes more.

ZUCCHINI PIZZA

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.

ZUCCHINI PANCETTA SAUTE

Steps:

• Chop the pancetta slices and cook in a small skillet over medium heat until crispy. Drain bits on paper towels.
• In a larger skillet, melt butter.
• Saute zucchini in butter for 3-4 minutes. Add cheese, pancetta, salt and pepper.
• Combine and serve warm.

ZUCCHINI PIZZA BAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
• While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
• Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.