zucchini pizza

guy at work was like, zucchini?  I am not sure why it appealed to me in the first place actually.  Z has this site in his reader called Slick Deals which is some kind of aggregator of bargains and I end up being the recipient of five years worth of magazines fairly regularly.  Reading cooking and decorating magazines is a pleasure I am guilty of.  Recently I ended up with Everyday with Rachael Ray.  She isn’t really my favorite, with her wierd combos and super thick (unappealingly so) burgers.  But, I take it in the car on road trips and lounge with it on Saturdays when I am caught up on other things.  There was an article with 5 ingredient dishes and zucchini pizza called my name.  I picked up a lump of dough from the Publix bakery case.  The pizza quickly came together as promised.  We made a couple of savory additions seen below.  It was good and passed the ‘Would we make it again?’ test easily.

  • Preheat oven to 425 while you roll out the store bought lump of dough
  • 1 1/2 pounds grated zucchini
  • 1finely diced onion
  • quickly saute onion and zucchini in a medium pan to wilt in a bit of olive oil
  • roll out the dough to cover a huge sheet pan
  • smear of pesto on the dough (we added this)
  • cover dough with the warm zucchini mix
  • drop on a few pepperoni (and this)
  • drop on 1/2-1 cup of freshly grated parmesan and an equal amount of freshly grated asiago.
  • Bake for 20 minutes

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