Pizza with zucchini, corn, feta, and cilantro – 20 June 2014

main140620I decided to make this pizza to use up the last of the cilantro, which it almost did. D went to the Bowl to buy some stuff, and offered to pick up what was needed for the pizza. He bought mammoth zucchini rather than the small ones I normally use, but they worked fine, sliced very thin with a Benriner. It was a good pizza, though not perfect. This is a pizza from The Cheese Board’s excellent recipe book, and is normally quite delicious. Tweaks below.

Preprep (an hour or so before cooking the pizza):

setting140620Smoosh or mince a clove of garlic and let sit in 1 – 1 1/2 Tbsp olive oil.

Cut the kernels from an ear of corn, or drain 1/4 cup corn kernels from a can, and mix with 1/2 tsp red chili flakes and a pinch or so of freshly ground black pepper.

Wash cilantro and zucchini and let dry well.

closeup140620Pizza:

The pizza dough recipe is well documented elsewhere. I used 1/2 recipe of crust this time, forgetting that I have lately been using 1/3 crust, and serving veggies separately. Well, this has some veggies in it, at least! After pre-cooking it 2 mins this time (1 1/2 usually) I brushed all over with the garlic oil and topped with about 1/2 of the grated mozzarella (total 5 oz +/- 1 oz), a small amount of thinly sliced yellow onion (perhaps 1/4 med onion this time – more is ok), then twenty Benrinered (very thin) slices of a 2″ diameter zucchini (a few fewer slices would have worked fine), the rest of the mozz, wine140620then sprinkled on the corn mixture and 2 oz crumbled sheep’s milk feta (Bulgarian this time).  I baked this another 6 minutes, then topped with 1/4 cup (loosely packed) chopped cilantro, and about 1 Tbsp lime juice. I squeezed the entire lime, and should probably have added the rest of the juice, which would be more like 1 1/2 Tbsp, but I always worry about getting too much liquid on it and getting it mushy. In the end, the crust was very crisp, and supported the pizza like a little tray.

It was Friday, ergo our Cantina Zaccagnini Montepulciano d’Abruzzo (bought at Costco – they better have more – we’re almost out), which we always enjoy.

This entry was posted in Meatless, Pizza, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to Pizza with zucchini, corn, feta, and cilantro – 20 June 2014

  1. Pingback: Pizza with zucchini, corn, feta, and cilantro – 8 December 2018 | A Dinner Blog

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