This “sayonara summer” recipe was so delicious, that I ended it up making it twice in one week. The first time was on a Saturday night, feeding some slightly intoxicated friends. I informed them that this was not drunk food, but they persisted and claimed it the best pizza ever. The next morning, upon eating the leftovers for brekky, the claimed it the same once again. Double win.
The second time, I added some proscuitto and made a pie for the hurricane. What’s better than cold pizza? Revenge? Maybe. The simplicity of the meatless version of the pie was really all I needed, but the proscuitto added a salty, smoky element if you’re complicated like that.
Either way, give this recipe a try immediately. Seems much fancier than it is. The zucchini and onions are deep flavors offset by a bright, lemony ricotta. A perfect pairing indeed.
Caramelized Zucchini Pizza
*Modified from Bon Appetit
- 1 ball of pizza dough
- 3 medium zucchini
- 1 purple onion
- 6 T. olive oil
- Kosher salt
- 1 lemon
- 2 c. fresh ricotta
- 1/4 c. grated parmesan
- 1 clove of garlic
- 2 oz. of prosciutto, cut into strips
- 1/2 tsp. red pepper flakes
- Bring the dough to room temperature, sitting out of refrigerator for at least 30 minutes.
- Preheat oven to 450F.
- Cut zucchini into 1/4″ coins. Cut onion into similar thickness.
- Toss zucchini and onions with 2 T. olive oil and a generous pinch or so of salt. Spread onto rimmed baking sheet.
- Roast 25-30 minutes on top rack of the oven, tossing once at the midway point. *If 30 minutes comes and goes, and your veggies still seem just steamed or roasted, broil for a few minutes on high with the oven door close. Keep a close watch as they will begin to burn quickly. This will give them a lighter, crispier texture.
- Place veggies to the side, allow to cool.
- Toss pizza ball in 1 T. olive oil and spread into the corners of a rimmed baking sheet.
- Par-bake the dough on the bottom rack for about 8 minutes.
- While baking, mix together the ricotta, parmesan, garlic, and 1/2 of lemon’s juice.
- Remove par-cooked dough from oven and spread ricotta mixture all over dough, leaving room for a crust.
- Top ricotta with roasted veggies and prosciutto strips if using.
- Bake another 8 minutes, or until top is desired browness.
- Remove from oven and sprinkle with red pepper flakes and the juice of the other half of the lemon.
This can also be made ahead, until step #12. Stick it in your fridge and then just do the final bake before your guests arrive. VOILA.