Zucchini Feta Pizza Recipes
ZUCCHINI AND CARAMELIZED-ONION PIZZA
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
- Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
- Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.
ZUCCHINI-FETA PIZZA
If a trip to Greece isn't in the budget, treat yourself to this Greek-style pizza. Get out the zucchini and feta and let's do it step by step.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Place pizza crust on pizza pan; pat to 12-inch round. Brush with dressing. Bake 5 min. Top with vegetables and cheese.
- Bake 10 min. or until edge of crust is lightly browned and cheeses are melted.
- Top with basil and pepper.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
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- To make the pizza dough stir the yeast into 150ml of warm water. Set aside for 5 minutes. Meanwhile, stir together the flour, sugar and salt in a medium-sized bowl. After 5 minutes stir the yeast mixture and add to the bowl along with the olive oil.
- Use a spoon to stir the mixture until the dough begins to come together. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth. Shape into a ball, return to the bowl, drizzle over the oil and cover with clingfilm. Refrigerate for at least an hour.
- When you are ready to make the pizza, heat the oven to 220°C / 450°F / Gas 8. Lightly dust the benchtop with flour, then roll out the dough to the size of an oven tray, dusting with flour as necessary to stop it sticking. Sprinkle an oven tray with the semolina, then carefully transfer the dough to the prepared tray.
- Grate the zucchini, then place in a mesh bag or clean cloth (I use the type of reusable mesh bag available for fruit and veg at the supermarket) and squeeze tightly to extract as much juice as possible. If you squeeze the zucchini over a jug or bowl you can use the juice to water your pot plants! Peel the sweet potato, then use the peeler to slice the sweet potato into thin ribbons.
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