Zucchini Pancetta Pizza Recipes

ZUCCHINI PIZZA

Steps:

• Preheat oven to 400 degrees.
• Drizzle olive oil on one large or two small cookie sheets, then roll out the dough. Poke with fork and season with salt and pepper. Place in the oven for 5 or 6 minutes.
• In a medium bowl, mix the ricotta with the garlic. Cover crust in mixture and top with mozarella cheese. Return to the oven for 12 to 13 minutes.
• Heat a large skillet over medium heat. Heat the zucchini in the skillet on both sides until crisp tender. Scatter on top of pizza and cook an additional 2 to 3 minutes.
• Serve large squares of the pizza hot from the oven.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

ZUCCHINI PANCETTA PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven.
• Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel.
• Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices).
• Finally add the zucchini and chunks of the cream cheese.
• Slide the pizza onto the stone and bake for 8 for 10 minutes.