Posted by Joanne of Eats Well With Others
Zucchinis don’t understand the concept of personal space.
They grow and grow and grow. Until they are sleeping next to you in your bed at night. Whispering sweet nothings into your ear. Trying to explain that, sorry, they have grown out of the garden and could you please move over and make a little room?
At times like these. You know you have to take matters into your own hands.
So roll up your sleeves. Pull the yeast out of your fridge. And get kneading.
It’s pizza time.
Makes 1 12-inch pie, adapted from The Minimalist
3 cups all purpose flour
1 tablespoon yeast
2 teaspoon coarse sea salt
1 cup water
2 tablespoon roasted garlic-infused olive oil
1. In a small bowl, mix together the yeast with 1/4 cup lukewarm water. Add a pinch of sugar.
2. In a large bowl, mix together the flour and sea salt. Add in the olive oil, 3/4 cup lukewarm water, and yeast. Stir with a wooden spoon until the dough gets too stiff, then incorporate the rest of the flour with your hands. Knead for 5-10 minutes. Cover with a damp cloth and let rise for 2 hours.
3. Flour the dough, form it into a ball and let it rise on a floured surface, covered with a damp cloth, for 20 minutes. Stretch out on a pizza peel, parchment paper, or baking sheet.
Serves 4, adapted from The Minimalist
3 medium zucchini, sliced thinly
coarse sea salt
2 spicy Italian turkey sausage links, cases removed
1/4 cup parmesan cheese
freshly ground pepper
1. Preheat the oven to 500 degrees, with your baking stone already inside the oven (if using).
2. Mix the zucchini with the salt in a large bowl and let sit for 20 minutes. In the meantime, heat a small nonstick skillet and saute the sausage, breaking it into crumbles with spatula as you go, until it is cooked through,
3. Rinse the zucchini and pat dry. Layer the zucchini slices on your pizza dough. Sprinkle the sausage on top, along with a tad bit of salt, some Parmesan cheese, and freshly ground pepper.
4. Bake for 15 minutes or until nicely browned.