There’s something inexplicably comforting about a slice of pizza, isn’t there? Especially when it’s topped with a creamy zucchini and a roasted garlic sauce that practically sings to your taste buds. It’s like your favorite cozy sweater on a chilly day – reliable, warm, and oh-so-inviting.
Steps
- Preheat the Oven: Set your oven to 425°F, or follow the specified temperature on your pizza crust package instructions.
- Prepare the Pizza Base: Spread the roasted garlic sauce evenly over the pizza crust, leaving a 1-inch border around the edge.
- Layer the Toppings: Distribute half of the shredded zucchini and diced onions over the sauce, ensuring an even layer. Sprinkle half of the mozzarella cheese on top, then repeat with the remaining zucchini, onions, and mozzarella.
- Add Final Touches: Sprinkle the top with Parmesan cheese and crushed red peppers for added flavor.
- Bake the Pizza: Place the pizza in the oven and bake for 8-10 minutes, or until the crust turns golden brown and the cheese is bubbly and melted.
- Garnish and Serve: Once baked, remove the pizza from the oven and garnish with fresh basil. Slice and serve immediately.
- Make the Roasted Garlic Sauce: Begin by heating milk in a small saucepan over medium-low heat until it just starts to simmer, then cover it with a lid.
- Create a Roux: In another saucepan, melt butter over medium-low heat. Stir in the flour until smooth and cook for 1-2 minutes without letting it brown.
- Combine Ingredients: Gradually whisk the warm milk into the butter-flour mixture. Add salt and cayenne, then increase the heat to medium, whisking continuously until the sauce boils and thickens.
- Blend the Sauce: Remove from heat and add roasted garlic cloves. Use an immersion blender or a regular blender to puree the sauce until smooth. Allow it to cool slightly with plastic wrap placed directly on the surface.
Ingredients
- 1 medium pizza crust
- Roasted garlic sauce (see below for recipe)
- 2 zucchinis, ends trimmed, shredded and drained
- Half an onion, diced
- 1 cup mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- Fresh basil, julienned or chopped
- 1 cup milk (2% used)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt, plus an extra pinch
- 1/4 teaspoon cayenne pepper
- 1 head of roasted garlic
FAQ
- How do you prevent the pizza from becoming soggy due to zucchini moisture?
- To remove excess moisture from the zucchini, wrap the shredded zucchini in a cheesecloth or thin towel and squeeze it over the sink to drain the liquid.
- What is the best way to achieve a smooth roasted garlic sauce?
- After adding the roasted garlic cloves to the sauce, use an immersion blender to blend until smooth. Alternatively, you can transfer the mixture in batches to a blender and process until smooth.
- Can I use a different type of cheese for this recipe?
- Yes, while the recipe calls for mozzarella and Parmesan, you can experiment with other cheeses that melt well, such as provolone or gouda, to suit your taste preferences.
- What if I don’t have an immersion blender for the sauce?
- If you don’t have an immersion blender, you can use a regular blender. Just be sure to blend the sauce in batches if necessary to ensure a smooth consistency.
- How can I adjust the spiciness of the pizza?
- To adjust the spiciness, you can increase or decrease the amount of crushed red peppers according to your taste.
Tips
- For a less soggy pizza, wrap the shredded zucchini in a cheesecloth or thin towel and squeeze out the excess moisture over the sink before using it as a topping.
- When making the roasted garlic sauce, use an immersion blender for a quick and smooth consistency, or blend in batches if using a standard blender.
- To ensure the cheese melts evenly and the crust turns golden, bake the pizza at the recommended temperature and keep an eye on it for the last few minutes.
- Consider adding fresh basil after the pizza is baked for a burst of flavor and vibrant color.
Equipment
- Immersion Blender – For blending the roasted garlic sauce until smooth.
- Cheesecloth or Nut Milk Bag – For straining the extra moisture from the shredded zucchini.
- Pizza Stone or Pizza Pan – If you don’t already have one, to bake the pizza evenly.
- Small Saucepan – For making the roasted garlic sauce.
- Whisk – For combining ingredients in the sauce and ensuring a smooth consistency.
