Kitchen Garden Journal

Zucchini & Pine Nut Pizza

Details

Published on Sunday, June 14, 2009, 02:00

The pizza dough for this recipe is adapted from Jim Lahey of the Sullivan St. Bakery in New York City, who brought us the infamous No-Knead Bread recipe published in The New York Times in 2006. This recipe makes 2-4 pizza crusts, depending on the size, and we always do several different pizza toppings while we’ve got the oven hot.

• Pizza Dough
• 3 cups all purpose flour
• ¼ tsp yeast
• 1 ½ tsp Kosher salt
• 1 ½ cups warm water
• olive oil

Combine flour, yeast and salt in a large bowl. Stir in water with a wooden spoon until shaggy and sticky. Cover with plastic wrap and allow to ferment in a warm spot (70 degrees) for at least 12 hours.

Turn out the dough on a generously floured surface and fold in thirds like a letter. Turn the dough 90 degrees and fold in thirds again. Divide the dough in 4 pieces and place each in an oiled bowl, covered with plastic, to rise for 2 more hours. (You can also set the 4 balls to rise on a large, oiled cookie sheet and cover the whole tray with plastic or a floured towel.)

• Pizza
• 1 lb. small, firm zucchini
• 3 cloves garlic, minced
• ¼ cup pine nuts
• ¼ cup basil leaves (or pesto)
• ¼ cup extra virgin olive oil
• ¼ cup grated Parmesan or Pecorino
• salt & pepper

Heat the oven to 500. Oil a baking sheet or pizza pan and press the dough into your desired shape, as thin as you can. Pour half the oil on the dough and spread around with your fingers.

Slice the zucchini lengthwise 1/8 inch thick and arrange on the oiled dough. Sprinkle the garlic, pine nuts and basil as evenly as possible. Drizzle with the rest of the oil, grated cheese and salt & pepper to taste. Bake for 20 minutes or until blistered and crusty.