Big props to Food and Wine Magazine for this little gem of a summer recipe. As I was perusing through the latest issue (yes, I’m a subscriber) I came across a recipe that piqued my interest – garlic hummus and grilled zucchini pizza. I was intrigued because of the lack of tomato and frankly, the lack of cheese so when the weekly menu planning came along we got the necessary ingredients to make this pizza.
Adapted slightly from the original recipe at Food and Wine:
- One 7-ounce container of roasted-garlic hummus (I prefer Sabra)
- Extra-virgin olive oil
- Freshly ground pepper
- 1 medium zucchini, sliced on the diagonal 1/4 inch thick
- 1 ball pizza dough with extra flour in case of stickiness
- Parmesan Cheese
- Pastry brush & rubber spatula
- 11×13 inch baking pan
The Love Muffin makes his own dough, but you can buy pre-made dough. I’d lie and say it’s just as good as ours, but in reality it’s not. Mooooooving on. The original recipe calls for using a pizza stone, but we usually don’t. It also calls for cooking the zucchini before placing it on the pizza. I prefer zucchini less cooked so we just let it cook on the pizza. Here are the adapted directions:
- Pre-heat your oven to 500° . Remove the hummus packaging and stir in the garlic that sits on top. Let it sit while you prep the dough and veggie.
- Slice the zucchini in 1/4 inch slices on the diagonal and set aside.
- Flour the bottom of an 11×13 inch baking pan. Flatten out the dough to your desired thickness.
- Once you have the dough to your liking, drizzle it with extra virgin olive oil. (We use a pastry brush to spread the oil across the dough).
- Sprinkle the dough with salt, fresh-cracked pepper, and grated Parmesan.
- Using a spatula, spread the hummus and top it with the sliced zucchini. Add more grated Parmesan on top of the zucchini and slide her in the oven.
- Cook for about 10 minutes. The crust should be slightly brown with the vegetables slightly wrinkly and the cheese on top browning. Remove from the oven and let it sit for at least 5 minutes. I know, I know, it’s not easy.
This was honestly one of the best homemade pizzas we’ve made. The garlicy hummus adds so much flavor and now you have another use for all of the zucchini from the garden.