Inundated with Zucchini – Bacon, Zuc, Caramelized Onion and Fresh Mozzarella Pizza

We got eight zucchinis/yellow squashes in the CSA box last week and had two leftover from the prior week. That much of ONE ingredient causes any cook to kick into serious creativity mode. Connor finally asked if we are having it for breakfast (yes, a zucchini frittati is planned for Sunday breakfast). We had bacon and fresh mozzarella in the frig so pizza was an obvious choice. Plus, I was craving pizza. What could pull these ingredients together into something really interesting? I decided caramelized onions would do the trick. Slightly sweet, salty, and a little crunchy if I shredded the zucchini and used it raw on the pizza. The “recipe” below is an approximation of how I made this pizza. Craig was dubious but decided it was good. Really good. A keeper.
Bacon, Zucchini, Caramelized Onion and Fresh Mozzarella Pizza

One recipe whole wheat pizza dough (or store-bought)
5 slices bacon, finely sliced
1 large Vidalia onion, 1/4"-slices
1 heaping T sugar
Enough tomato sauce to cover a 10” pizza crust
1 T Italian seasoning
Red pepper flakes
1 medium zucchini, shredded, including the green skin
8 ounces fresh mozzarella, finely sliced
Cornmeal for dusting the pizza peel (if you are using one)

Prepare (or purchase) the pizza crust. At least 45 minutes before baking the pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.

Over medium heat, cook the bacon in a large skillet until crispy and browned. Remove and drain on paper towels. Discard all but 1 tablespoon bacon grease from skillet.

Add the onion and sugar, stirring frequently and cook, about 20 minutes. While the onions caramelize, shred the zucchini with a box grater or mandolin.
When the onions are nicely browned, remove from the pan.
Mix the Italian seasoning with the tomato sauce. Season with red pepper flakes to taste.

Reduce oven temperature to 450 degrees. Dust a baker's peel or bottom of a baking sheet with the cornmeal. Roll or stretch the pizza dough to a 10-inch round and transfer it on to the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Spread the seasoned tomato sauce across the dough to cover, leaving a 1/2-inch border around the edge. Arrange the zucchini shreds and bacon over the sauce. Top with the mozzarella cheese.
Transfer the pizza on to the stone in the oven and bake 8 minutes. Allow to rest five minutes before serving.

3 comments:

  1. i love how creative you get with your pizzas! this sounds great!

    ReplyDelete
  2. Thanks!! Dear hubby sometimes gets concerned with all the creativity and wonders why we never have "normal" pizza.

    Where you the Slow Foods dinner on Sunday? If so, bummer we didn't meet "live" finally.

    ReplyDelete

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