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Zucchini Pizza in the Oven
Instructions
I prepare the ingredients for the zucchini pizza in the oven. You can use either young or mature zucchini; with the older ones you simply need to peel off the skin first. Sour cream of any fat content will do.
Since the pizza comes together very quickly, I switch the oven on straight away to preheat to 200 degrees. I grate the zucchini coarsely (young ones – straight away with the skin). I salt the grated zucchini and let it stand and release its juice. There is no need to squeeze anything out – the moisture, combined with the ingredients that follow, will come in handy as a binding element.
I cut small tomatoes into rounds, and large ones into wedges.
I slice the hot dogs into rounds.
I chop the herbs finely.
I grate the cheese coarsely.
In a separate bowl I mix the flour with the baking powder.
Now I go back to the zucchini. I add the eggs to it.
Then – the sour cream and herbs.
I sift the flour mixture into the rest of the mixture.
I bring everything together into a single mass, so that no dry or unmixed patches remain. The dough should be thick. If the zucchini is very watery and the resulting mixture spreads, I add a little more flour.
I press the garlic in here as well. I stir everything once more.
I prepare the baking form. A springform ring is convenient for this kind of pizza. It should be wrapped in foil, with baking paper fixed underneath. I grease the inner walls of the ring with vegetable oil.
I fill the form with the zucchini dough. I level it out.
I arrange the tomatoes over the surface.
The hot dogs go into the free spaces.
I cover the whole filling with cheese. I put the assembled pizza on the middle level of the oven.
After about 35 minutes the zucchini dough browns at the edges and the top is covered with melted cheese – this means the zucchini pizza in the oven is ready and can be taken out of the oven.The pizza has a very delicate structure, so it needs a few minutes to cool, after which you remove the form and transfer it to a dish. Basil leaves will not only decorate this summer pizza but also add freshness to it. It is worth noting that such a snack is very tasty both hot and cold, which matters a great deal in hot weather.Give it a try, bon appétit!
Tips
- 1
DON'T SQUEEZE THE ZUCCHINI – the "secret" of the dough. Squeezed zucchini gives a dense cake. With its juice and the eggs, you get a loose pizza base with the right structure.
- 2
SALT FOR THE JUICE – the "secret" of the binding. Without salt the zucchini will not release its juice and the dough will fall apart. Salt draws out the moisture, which binds all the components together.
- 3
A SPRINGFORM RING – the "secret" of the form. A rigid form will not let you remove the delicate base easily. A springform ring comes off without damage once it has cooled.
- 4
COOLING FOR 5 MINUTES – the "secret" of serving. Hot pizza falls apart when sliced. Once cooled, the structure stabilises. The same principle works with other kinds of vegetable bakes and crustless pizzas.
Video
FAQ
Which zucchini should I choose? +
Ideal is young zucchini with a tender skin. Alternatives: a young white zucchini, yellow zucchini, an autumn zucchini with the skin and seeds removed, or a mix of zucchini and courgette – all at 560 g. Your own garden-grown zucchini is the best option. Do not use an overgrown zucchini with large seeds (it turns bitter), or one that is limp or spotted. For the classic version, use only a young zucchini up to 25 cm long.
What can I use instead of the hot dogs? +
Alternatives (80 g): sliced ham, cooked sausage, smoked sausages, fried bacon, boiled chicken breast, turkey ham, or pepperoni for pizza. Homemade hand-made hot dogs are the best option. Do not use hot dogs made with soy protein or fatty smoked sausages. For the classic version, use plain milk hot dogs.
How long does zucchini pizza keep? +
In the fridge in a tightly closed container – 2 days. Any longer and the base will go soggy from the zucchini juice. Before serving, reheat it in the oven for 5-7 minutes at 180°C (this restores the crisp edges). In the microwave – 1-2 minutes under a lid. I do not recommend freezing it – the structure breaks down completely after thawing. Fresh and hot from the oven it is at its best, but it is also very good cold in summer. On the second day the flavour holds up, though the base is a little softer. Do not leave it at room temperature for longer than 6 hours. It is ideal to make it for one sitting.
What should I serve zucchini pizza with? +
A classic for the summer table: with thick sour cream, a garlic yogurt sauce, a tomato sauce or salsa, homemade ketchup, or spicy adjika. With fresh basil leaves, a coleslaw, a romaine salad with olive oil, fresh cucumber slices, marinated olives, a drizzle of balsamic, or marinated mushrooms. It also goes well with a glass of chilled prosecco, a glass of dry white wine, or cold sparkling water with ice and lemon. For a summer lunch it is versatile – zucchini pizza is great for a healthy-eating menu, a snack at the cottage, or a romantic picnic.
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