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Make your crust using one giant slice cut from a large zucchini or by overlapping many slices of small zucchinis. The results will and should be sloppy! Eat with a fork and knife, or set the pizza right on top of freshly boiled pasta.
1 large zucchini, cut into 1/2-inch-thick rounds, or 3 small zucchinis, cut into 1/4-inch-thick rounds
Extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
2 to 3 fresh tomatoes, cut into 1/2-inch-thick slices, seeds removed
2 large balls fresh mozzarella cheese, thinly sliced
Fresh basil leaves, picked and rinsed
1. Preheat oven to 400 degrees. Brush the zucchini rounds with olive oil and lightly salt and pepper them. Place on a cookie sheet, with the large rounds on their own and the small rounds overlapping to form 4-to-6-inch circles.
2. Place one thick tomato slice on top of each pizza. Lightly salt and pepper them. Layer slices of cheese on top. Bake for 15 to 20 minutes, or until the cheese is melted and lightly browned. Put basil leaves on top as soon as the zucchini pizzas come out of the oven.
Makes 4 servings
Recipe by Alice Froehlich, Zenger Farm
Photo by Leela Cyd Ross