Last updated 6/12/2012 1:05:36 AM. Recipe ID 30658. Report a problem with this recipe.
Title: Avocado-zucchini pizza
Categories: Cooking liv, Import
Yield: 1 Servings
3 c Grated zucchini or crookneck
2 Serrano chiles; minced
5 Garlic cloves; minced
1 tb Fresh lime juice
Black pepper in a mill
1 12 inch pizza shell; (recipe
1/4 c Extra virgin olive oil
2 c (8 ounces) grated or
-shredded cheese; such as
-monterey jack, st george,
-fontina or mozzarella
2 tb Minced italian parsley or
1 Ripe avocado
Crushed red pepper
1 Lime; cut into wedges
Preheat the oven to 475 degrees. Place a baking stone in the oven or
sprinkle a baking sheet or pizza pan with cornmeal.
Toss together the zucchini, chiles, garlic, and lime juice in a small
bowl. Taste, and season with salt and pepper. Dust a work surface
with cornmeal, and place the pizza shell on it. Drizzle the olive oil
over the shell, then spread the zucchini mixture on top. Top with the
cheese, spreading it evenly over the zucchini. Scatter the parsley or
cilantro over the cheese.
If you are using a baking stone, sprinkle it with cornmeal. Transfer
the pizza to the baking sheet, pizza pan, or baking stone. Bake the
pizza until the crust is lightly golden and the cheese bubbly, 15 to
Meanwhile, cut the avocado in half, pit and peel it, and cut it
lengthwise into thin slices.
Remove the pizza from the oven, and let it rest for 5 minutes. Cut it
into 8 slices, and top each one with avocado slices. Sprinkle salt,
pepper and crushed red pepper over the pizza, and serve immediately,
with lime wedges alongside.
Yield: 4 servings
Notes: Recipe courtesy of Michele Jordan, California Home Cooking
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