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Wednesday, December 4, 2013

Lemony Zucchini - Almond Pizza

I had noted down this recipe from a cook book that I had borrowed from my local library some time ago since the ingredients that went into making this pizza sounded interesting. This blogging marathon seemed like a perfect opportunity to try it and today I did. A different version than the regular tomato based one and it was like eating a cheese pizza with potent lemony flavor.  

Ingredients:
1 pound pizza dough (Check recipe here.)
1 zucchini, shredded
1 tsp salt
1 tsp lemon / lime zest
1/2 cup / 2 oz grated Parmesan cheese
2 Tbsp sliced almonds 

Method:
* Toss the zucchini with the salt in a colander and drain for about 30 minutes. Squeeze the shredded zucchini to remove as much as liquid as possible. Add the lemon / lime zest to it and mix well. 
* Preheat the oven to 450 deg F. Grease the pizza tray or baking sheet that is going to be used.
* Place the dough at the center of the tray. Form the dough into a flat thick circle by dimpling with fingertips. Then shape it into a 14 inch circle / 12x7 inch rectangle. (I used half pound dough and made a small sized one.)
* Spread the zucchini - lime mixture evenly over the prepared crust, leaving an 1/2 inch border at its edge.
* Top with the cheese and sliced almonds.
* Place the baking sheet in the oven and bake for about 16 - 18 minutes.

Notes:
1. I had some leftover pizza dough when I baked the cheese pizza and I made use of it for this pizza. The original recipe uses a semolina based dough for the crust. I haven't tried it but here is the recipe for anyone who is interested. 
List of ingredients:
3/4 cup luke warm water
1.5 tsp active dry yeast
1/2 tsp sugar
1/4 tsp salt
1 & 1/2 cup all purpose flour
1/2 cup semolina flour
2 Tbsp olive oil + 1 tbsp for greasing the bowl.
Preparation of pizza dough:
* Combine water, yeast, salt and sugar in a mixing bowl. Stir just until everything is dissolved. Cover and set aside the mixture for about 5 minutes at room temperature. The mixture would usually bubble and foam by the time.
Stir in both flours and the oil. Transfer the mixture to a floured work space and work dough back and forth with the heels of your hands. Knead until smooth and elastic for about 8-10 minutes. If the dough is dry while kneading, add extra water in 1 Tbsp increments. I find that this recipe needs an extra tbsp of water.
* Grease a bowl and place the dough in the prepared bowl. Turn the dough so that all sides are coated with oil. Cover and place in a warm spot to rise until doubled in size, about 1.5 to 2 hours.

2. The original recipe uses a lemon that is cooked in water for about 25 minutes and drained. Then the inside pulp is removed, the rind is shredded and used in the recipe. I followed this method and found the flavor to be very potent. I like the lemon flavor to be subtle in any recipe and so I think lemon zest suits better here.

This is my Day 2 post under "Pizza" theme and check this page for other marathoners who are doing BM #35.

Comments

11 comments:

Manjula Bharath said...

wow thats an totally interesting super flavorful pizza dear :) looks fabulous !!

Srivalli said...

Never thought almond would be added, needless to say your pizza looks so good..thanks for the notes..will be making it sometime..

Briju Parthasarathy said...

Pizza looks so tempting

Chef Mireille said...

what a unique pizza and looks so colorful and inviting

Nupur UK-Rasoi said...

What a brill idea to include Zucchini in diet.. cool !

nandoos Kitchen said...

Very delicious pizza

Sapana Behl said...

Zucchini almond pizza looks tempting !

Harini-Jaya R said...

a unique combo of lemon and zucchini ..

Archana Potdar said...

This looks interestingly different. Love the flavours will give it a try soon. ;) I love the semolina based crust too. Will try that too.

Pavani N said...

That is such a delicious pizza variation. Love the zucchini topping.

Sandhya Ramakrishnan said...

That is a tangy pizza combination!