Red Onion and Zucchini Pizza

Red Onion and Zucchini Pizza

From the cookbook “The Encyclopedia of Vegetables and Vegetarian Cooking”. I don’t like to tell people how to make pizza dough, so you won’t see that as part of this recipe. I know that Jake and I have our own way. They’re basically all the same. I mean, it’s science so you have to do things a certain way to a certain extent. But we mess around with our dough. For instance, we made this pizza with a mixture of half all-purpose flour and half wheat flour. Then added Trader Joe’s flower pepper and Herbes de Provence to the dough. We really enjoyed the flower taste with this pizza. It complemented the other ingredients quite well.

Red Onion and Zucchini Pizza
for the dough:
Pizza Dough recipe and ingredients (your choice)
for the topping:
2 red onions, thinly sliced
1/4 cup olive oil
2 zucchini, thinly sliced
salt and black pepper
ground nutmeg
4 oz. semisoft goat cheese
6 sun-dried tomatoes in oil, snipped
dried oregano
extra olive oil, to sprinkle

1. Prepare the pizza dough according to your recipe directions.
2. Preheat the oven to 400F.
3. Knead the dough for about 5 minutes, till it is pliable. Then roll it out to a large circle and place on a lightly greased baking sheet. Set it aside somewhere warm to let it rise a bit more while you make the topping.
4. Fry the onions in half the oil on low heat for 5 minutes.
5. Add the zucchini rounds and fry another 2 minutes.
6. Season with salt and pepper and add nutmeg to taste.
7. Spread the pizza dough base with the fried veggie mixture and dot with the cheese, tomatoes and oregano. Sprinkle with the rest of the olive oil.
8. Bake 12-15 minutes or till golden and crisp.

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