 | |||
| Zucchini Mini-Pizzas ready for their second round of baking (photo taken by Bethany Carlson) |
We had 15 or so people come over for our daughter's first birthday and were looking for a simple dish that would be popular with everybody and suitable for vegetarians. With Zucchinis (courgettes) being cheap and plentiful right now we decided to make mini-pizzas using the vegetable as the main ingredient in the dough - the result was a delicious soft base made even better by the addition of parmesan cheese and fresh basil.
The pizzas are easy to make, preparing the zucchini is perhaps the most time consuming part but is definitely well worth it.
Zucchini Mini-Pizzas
Makes enough dough for 24 pizzas.
Ingredients
7 cups grated zuccini (you will need 6-7 zucchinis)
3/4 cup bread flour
6 egg whites
1 1/2 cups parmesan cheese* (grated)
Chopped fresh basil* (to taste)
Method
Lightly salt the zucchini in a bowl, leave for 20 minutes and then drain as much liquid as you can.
Mix in all other ingredients. The mixture will be much wetter than a normal pizza dough, don't worry about that.
Grease a baking pan and spoon on the dough mixture. Use about a tablespoon for each mini-pizza.
Bake at 350F / 175C for 15 minutes.
Remove from the oven and add the toppings of your choice. (We used mozzarella and cherry tomatoes before finishing with fresh basil after baking.)
Bake at 350F / 175C until cheese is melted and golden (about 10 mins).
* Parmesan cheese is available at http://www.52cheese.co.kr/ and http://www.nicedeli.com.
* Fresh basil is available at http://www.asia-mart.co.kr
