Best Zucchini And Fresh Tomato Pizza With Fontina Recipes

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA

Steps:

• In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
• Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
• Remove from the heat and add the tomatoes and basil.
• Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
• Then top with cheese, if you wish, and bake according to the pizza crust directions.
• Enjoy!

ZUCCHINI, POTATO, AND FONTINA PIZZETTAS

Steps:

• Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5-10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1-1 1/2 hours.
• Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40-50 minutes.
• Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10-15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
• Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
• Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
• Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10-15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.

GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA

Steps:

• For dough:
• Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
• Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Meanwhile, for topping:
• Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
• If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
• Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
• Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
• *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.