1 cup warm water (105°F to 115°F
1 envelope active dry yeast
3 cups all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
2 tablespoons olive oil
Mix water and yeast in a small bowl. Let stand until yeast dissolves, about 5 minutes.
In a large mixing bowl add 2 3/4 cups flour (reserve the rest to dust your board), sugar, and salt.
Add yeast mixture and 3 tablespoons oil and mix with your hands until dough forms a sticky ball.
Add more flour (a bit at a time) and knead dough until smooth. Coat the dough with a bit of oil.
Cover bowl with plastic wrap and let dough rise in warm place until doubled in volume, about 1 hour.
Punch down dough, divide in half, and roll into a thin circle or rectangle, about 13″ round or 9″ x 13″ rectangle.Keep the other wrapped in plastic till ready to use.
Place on a baking sheet or pizza stone and bake at 475 degrees for about 6 or 7 minutes or just until the crust begins to form. Add your toppings and bake until the crust is golden, about 3 or 4 more minutes.
For the Topping (for one)
1/2 pint grape or cherry tomatos; cut in half, vertically
1 cup of zucchini; 1/2 zucchini sliced lengthwise and again in 1/4 ” pieces
1 cup (or thereabouts) shredded fresh mozzarella
1 cup sweet onion; 1/4″ slices
1/4 cup olive oil
2 tablespoons fresh garlic; finely sliced
Place an 11″ – 13″ saute pan over low heat and let it warm for a minute. Add half the oil and heat for another minute. Add the onions and let them cook slowly until softened and caramelized. Remove with a slotted spoon and set aside.
Add the remaining oil. Turn up the heat to med/high add the remaining oil. Heat for a few moments and add the zucchini. Cook until they begin browning and softening (about 5 min). Turn only occasionally.
Add the garlic and sauté (a few moments) until it just begins to color. Follow quickly with the tomatoes. Continue to cook for about 4 or 5 minutes or until they just begin to soften. Turn off the heat, add the onions back in and stir.
Top the pizza with the shredded fresh mozzarella, add the contents of the sauté pan over the cheese and place back in the oven for 3 or 4 minutes.
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A Summer pizza too good to pass up.
Like this recipe? Of course you do. What’s not to love. Are you inspired to make it? Do you have ideas for toppings? What are they?
Leave me a comment below. Don’t be shy….
Omg. This sounds soooo amaxing. Gotta get the zucchini then this is on the menu. Silvia, you are amazing.
Thanks Linda. You’re going to so love this. Don’t forget to come back here and let us know how the recipe turns out.
Chef Silvia I look forward to the gluten free version, because this looks divine!!
Lorna, I made that yesterday too and it is even more amazing. I’m submitting the recipe to Mind Body Green but will keep you posted.
Sounds and looks delicious! I have to try it out, thank you for the recipe 🙂