Prosciutto And Shaved Zucchini Pizza Recipes

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ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO



Zucchini-Crust Pizza with Goat Cheese and Prosciutto image

This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.

Provided by Megan Mitchell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
2 to 3 medium zucchini
1 cup shredded low-moisture part-skim mozzarella
1/2 cup grated Parmesan, plus more for garnish
1/4 cup almond meal
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
3 ounces soft goat cheese
1/3 cup store-bought basil pesto
3 to 4 slices prosciutto
10 to 15 basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
  • Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
  • Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
  • Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
  • Bake until golden brown with crispy edges, 5 to 8 minutes.
  • Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.

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