ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO
This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
- Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
- Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
- Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
- Bake until golden brown with crispy edges, 5 to 8 minutes.
- Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.
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Jack Martinez
[email protected]Thanks for sharing this recipe! I'm always looking for new and healthy pizza recipes.
Abdu Muhamd
[email protected]I can't wait to try this recipe! It looks so good.
Jesus Ibarra
[email protected]This is my new favorite pizza recipe! It's so easy to make and it's always delicious.
Grace Dominic
[email protected]I've made this pizza several times now, and it's always a hit with my family and friends.
Dayson Keller
[email protected]This pizza is perfect for a quick and easy weeknight meal.
Godfrey Mwangi
[email protected]I added some chopped sun-dried tomatoes to the pizza. They added a nice pop of flavor.
Ceriyah Scarlett
[email protected]I'm not a big fan of goat cheese, so I used mozzarella instead. It was still delicious!
Aiden Prock
[email protected]This pizza is a great way to use up leftover zucchini. It's also a great way to get kids to eat their vegetables.
zaf time
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious pizza option.
Aqib Hakeem
[email protected]Overall, I thought the pizza was pretty good. It was a nice change from the traditional flour crust.
Ezekiel Opa
[email protected]The zucchini crust was a bit too thick for my taste. I think I would roll it out thinner next time.
Abusayd Miya
[email protected]The pizza was a bit bland. I think I would add some more seasonings next time.
Glenn Lyon
[email protected]The zucchini crust was a bit too dry for my taste. I think I would add some more moisture next time.
Otoniel Alvarez
[email protected]I added some extra garlic and oregano to the sauce, and it turned out amazing. My family loved it!
Hiruni Hemasinha
[email protected]I was a bit skeptical about the zucchini crust, but it was actually really good. It was a nice change from the traditional flour crust.
Anidiot Washere
[email protected]The pizza was easy to make and came out perfectly. I will definitely be making this again.
Faizan Rajpuoot M Faizan Rajpuoot
[email protected]I loved the unique flavor of the zucchini crust. It was a great way to get some extra veggies into my diet.
Siarria Rhodes
[email protected]This zucchini crust pizza was a hit! The crust was crispy and flavorful, and the goat cheese and prosciutto were a delicious combination.