Zucchini Heaven
Created on 8/2/2009
What’s for dinner? If you planted zucchini, chances are it has something to do with squash. Here’s an idea even your kids may eat. I planted zucchini in containers this year and they are sitting right outside my backdoor- I really have no excuse if they become gargantuan. I walk by the pots a few times a day. Tonight I cut one at the perfect size. I also grabbed some Walla Walla sweet onions from the garden.
Pizza with Caramelized Onion and Zucchini
Preheat oven to 350°
Crust:
2 cups unbleached flour
1/2 tsp. salt
2-1/2 tsp. yeast
1/4 cup extra virgin olive oil
3/4 cup very warm water
Blend all ingredients together at low speed until well mixed. Add a dough hook and mix for 5 to 10 minutes. Dough should be soft but not overly sticky, add more flour if necessary. When the dough is thoroughly kneaded, add a little olive oil to the bowl, swirl the dough, cover and let rise in a warm place for an hour.
While the dough is rising cook the onions by chopping and then sautéing over low heat in a very heavy saucepan with a little olive oil until slightly brown and soft. It takes about an hour at low heat- stir frequently so the onions don’t burn. They will be sweet and perfect for the pizza. These can be made ahead of time.
Topping:
2 sweet onions, chopped and caramelized
1 small zucchini, sliced
2 cloves garlic, minced
1/2 cup fresh basil, coarsely chopped
2 Tbs. good extra virgin olive oil
1-1/2 cups coarsely grated parmesan or Romano cheese
After the onions are a rich golden color add the garlic and zucchini and 2 Tbs. olive oil to the pan. Sauté for a few minutes until the garlic is aromatic- don’t overcook the garlic. Add the chopped basil and cook for a few more minutes. Turn off burner.
Drizzle a bit of olive oil on a cookie sheet. Divide the dough in half and spread to make two pizzas. Add half of the topping to each pizza, cover with grated cheese. Bake at 350° for 15 to 20 minutes until cheese is melted and crust is done. Serve immediately. A delicious way to eat zucchini.
