Avocado zucchini pizza
Avocado zucchini pizza recipe in the zucchini category
Recipe ingredients:
- Cornmeal, as needed
- 3 cups grated zucchini or crookneck squash
- 2 serrano chiles, minced
- Salt, to taste
- Freshly-ground black pepper, to taste
- 5 garlic cloves, minced
- 1 tablespoon fresh lime juice
- Kosher salt, to taste
- Black pepper in a mill
- 1 twelve inch pizza shell
- 1/4 cup extra-virgin olive oil
- 2 cups grated or shredded cheese, 8 ounces, such as Monterey Jack, St George, Fontina or Mozzarella
- 2 tablespoons minced italian parsley or cilantro
- 1 ripe avocado
- Crushed red pepper, to taste
- 1 lime, cut into wedges
Recipe method:
- Preheat the oven to 475 degrees F.
- Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal.
- Toss together the zucchini, chiles, garlic and lime juice in a small bowl.
- Taste and season with salt and pepper.
- Dust a work surface with cornmeal and place the pizza shell on it.
- Drizzle the olive oil over the shell, then spread the zucchini mixture on top.
- Top with the cheese, spreading it evenly over the zucchini.
- Scatter the parsley or cilantro over the cheese.
- If you are using a baking stone, sprinkle it with cornmeal.
- Transfer the pizza to the baking sheet, pizza pan, or baking stone.
- Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes.
- Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.
- Remove the pizza from the oven and let it rest for 5 minutes.
- Cut it into 8 slices and top each one with avocado slices.
- Sprinkle salt, pepper and crushed red pepper over the pizza.
- Serve immediately with lime wedges alongside.
Tags: avocado, pizza, recipe, zucchini, recipes, cooking