One Zucchini and Three Tomatoes Lead to Pizza

 

Last Saturday we were trying to decide what we wanted to make for dinner. We didn’t really want to go to the store, and we wanted to make something new and different. We decided on pizza, but we wanted to change up the toppings to make something more interesting than our usual pepperoni or pesto pizza.

Part of cooking, and coming up with new recipes, is thinking about what you know how to do and how you can change it. This doesn’t always work if you are trying to change a baking recipe, since the ratios and chemistry matter – but with pizza or most dinner recipes, you don’t have to be as careful. Start by looking through pantry and fridge to see what you have on hand.

Our kitchen search uncovered one zucchini, a few small garden tomatoes, garlic paste, part of a container of fresh mozzarella pearls, a small chunk of part-skim mozzarella and a big chunk of Parmesan (Sam’s is a great place to get this for a great price).

The garlic paste was left over from our anniversary dinner at a tapas restaurant (Modesto for you St. Louis readers – definitely worth a trip). One of the dishes we ordered was fried garlic. We had expected to get a plate of chopped garlic that had been cooked with oil. We were surprised when we got several skewers filled with deep fried whole garlic cloves. They were sweet and nutty, but with a definite garlic kick when smeared on bread. We ate about three cloves each and had at least 20 to take home. I mashed them with a fork, and froze the resulting paste to use later – tripled bagged to keep the aromas from invading the freezer.

The paste was too thick to spread on our soft dough, so I mixed it with a little olive oil, but it was still too stiff. I didn’t want to add more oil, so I added a bit of white wine. Then I added some grated Parmesan for flavor, which made it too thick again. More wine and it was ready to spread.

We topped the garlic paste with thin slices of the zucchini and tomatoes. I wanted to avoid any possibility of crunchy zucchini, so after I sliced it, I spread it in a single layer on a plate and microwaved it for a couple of minutes, until the slices were starting to soften. We topped the veggies with a scattering of mozzarella pearls and a thin layer of grated part-skim mozzarella. A dusting of Parmesan and it was ready for the oven.

 

The pizza surpassed our expectations by a mile. The edges of each zucchini slice crisped, and the cheese on top of them browned – resulting in zucchini chips right on top of our pizza. The garlic sauce was the star of the show, though. Even after baking at high heat we could taste the wine, which added a nice flavor dimension. The garlic was a definite presence, but not overpowering. I am definitely going to experiment with roasting a head of garlic or sautéing minced garlic in olive oil to try to recreate the garlic paste without having to deep fry it.

The next time you are looking for ways to bring some interest to your meals, let the inner adventurer free. Think about dishes you have had in restaurants, or recipes you have read. Use the contents of your fridge, pantry and freezer for inspiration. You never know what new favorites you might create.

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2 thoughts on “One Zucchini and Three Tomatoes Lead to Pizza

    • Thanks! You are right – the tomato slices look like pepperoni. I didn’t notice until you pointed that out! 🙂 It was good – definitely worth repeating.

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