Piled High Zucchini and Cheese Topped Pizza
Ingredients
- 1 recipe [Quick and Easy Foolproof Pizza Dough]
- 2 to 2 ½ pounds zucchini (about 7 to 8 cups shredded zucchini)
- 1 to 1 ½ teaspoons coarse kosher salt (see note)
- 2 cups (227 g) freshly grated cheese (see note)
- ¼ to ½ cup freshly grated Parmesan cheese
Instructions
- Place a baking stone or an overturned baking sheet on a center rack in the oven. Preheat the oven to 450 degrees F.
- Lightly grease a large, rimmed baking sheet (about 12X18-inches) with nonstick cooking spray or line with parchment paper and then lightly grease the parchment paper.
- Grate the zucchini on the large holes of a box grater or with a food processor and place in a colander set over the sink or a large bowl.
- Sprinkle the salt over the zucchini and toss. Let the zucchini sit for 20-30 minutes (or upwards of a couple hours); it will wilt slightly and give off quite a bit of liquid.
- In batches, using a thin kitchen towel, potato ricer, nut milk bag (my preferred way) or other method (even your hands can work, although I find I can’t get it quite dry enough), wring the zucchini of excess water until it is very, very dry and clumps together. You’ll probably end up with 4 cups or so after wringing out (don’t stress if it’s more or less than this as long as the zucchini is dry).
- Place the zucchini in a bowl, breaking up the clumps with your fingers. Add the shredded cheese (except for the Parmesan) and toss to combine.
- Press the dough onto the prepared pan, forming a rectangle of dough that more or less fills the pan. It doesn't have to be exact or even overly pretty. Just do your best. Try to get it to an even thickness so there aren't super thin and super thick parts.
- Spread the zucchini and cheese mixture evenly on top of the pizza, leaving a thin border around the edges. Sprinkle with the Parmesan cheese.
- Bake the pizza in the pan on top of the preheated baking stone or overturned baking sheet for 20-25 minutes until the pizza dough is golden and the topping is bubbly and lightly golden on top. For a crispier topping, preheat the broiler and broil for just a few minutes until the zucchini topping sizzles, if desired.
- Remove from oven, sprinkle with a bit of salt and pepper, if desired, and serve warm.
Notes
Zucchini: if you are using a behemoth zucchini, slice it in half lengthwise and scoop out the seedy, spongy center before weighing (or shredding).
Salt + Cheese: the exact amount of salt will depend on what type of cheese you are using. I've made this with a Monterey Jack and sharp cheddar blend and I needed to add more salt, probably about 1 1/2 teaspoons total. When I made it with a Gruyere and Cheddar blend, I only used 1 teaspoon and it was perfect. So balance the salt needed with the type of cheese you are using (taste the cheese and if it has a salty bite, add the lesser amount, if it's creamy and a little more bland, add more salt). You can always compensate at the end by sprinkling the top with a little salt and pepper (delicious!). The type of cheese is really adaptable, but I definitely like it with a sharper-tasting cheese for at least half the cheese.
Salting the Zucchini: I know the step of salting the zucchini seems a little fussy but it really does make a difference in getting the zucchini extra dry. I made the pizza without doing this step and it was hard, if not impossible, to squeeze enough water out of the zucchini (and I kind of pride myself on being able to wring the heck out of it). Salting it beforehand helps with this and makes the squeezing a little easier and more effective. Having said that, feel free to pass by this step if you want to speed up the process - just remember to add salt to the zucchini and cheese mixture or it will be too bland.
Doubling the Recipe: I usually double this recipe. The leftovers are fantastic.