Korny Zucchini Pizza
This is a recipe that I just love and I adapted into an appetizer for a Halloween Party.
It is Gluten Free so also a favorite at our house. It uses a great deal of zucchini, which can be a relief from the prolific garden.
I keep containers of zucchini in the freezer to use for ‘quick action’ to produce this food – when the cravings set in!
2 pounds of zucchini
1 tablespoon honey
2 eggs, beaten
3 tablespoons Olive Oil
2.5 cups cornmeal
1 tsp salt
2 tsp baking powder
Preheat oven to 375’F. Cut zucchini in large chunks and steam until tender (use very little water to steam). Puree Zucchini. Mix honey, eggs and oil with the puree. Combine the cornmeal, salt, and baking powder, Min the dry and wet ingredients, stirring until smooth. Turn into a greased large pizza pan until mixture is ¾ inch evenly thick. Bake for 12-15 minutes just until corn bread begins to pull in from the sides of the pan.
For the Halloween party, I used my custard cups and since I just have 4, I put them in the oven with 2 Serving Spoons full of the dough and then cooked them for about 10 minutes – cooled them about 5 minutes, turned them out of the cups and righted them. I did this process 4 times which made 15 bite size pizza crusts.
1 large onion, chopped
1 tablespoons Olive Oil
1 tsp. each of chili powder, oregano, and cumin
3 large ripe tomatoes, diced (I used cherry tomatoes for the appetizer size crusts)
1 medium zucchini, diced
Dried or fresh Basil (1/2 cup)
1.5 cups jack cheese, grated (or parmesan or pepper jack or mozzarella – you get the idea)
Make it without the cheese
Black Olives, sliced
Any other pizza basics you love!
Sauté onion in oil along with spices. Spread onion mixture across top of corn bread, and then scatter zucchini and tomatoes on top. Sprinkle with basil, then cheese. Return to oven for 10 minutes.
I have two lovely huge pizza pans and one takes all the batter for the crust. If I need 2 pizzas then I must double the recipe. Sometimes the middle of the crust does not cook well enough in the short original baking time.
Making them in the custard cups made for a better textured crust and were easier to re-warm and serve at the party. They were quite the success and got rave reviews – especially the green color to the crust for Halloween delight!
I am hoping you will think about your “love” food and submit a recipe and picture of something you love to workshops at patriciaswisdom.com by November 1,2009 for the Unicef Fundraiser Harvest Potluck?
What is your favorite yummy food?