Best 5 Zucchini And Fresh Tomato Pizza With Fontina Recipes

WHITE PIZZA WITH TOMATOES, BASIL, AND ZUCCHINI

Steps:

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

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA

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!

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.

ZUCCHINI, POTATO, AND FONTINA PIZZETTAS

Steps:

• Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5-10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1-1 1/2 hours.
• Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40-50 minutes.
• Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10-15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
• Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
• Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
• Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10-15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.

ZUCCHINI AND TOMATOES BAKED WITH FONTINA

Steps:

• Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
• Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
• Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
• Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.