One of my favorite series of cookbooks is from Erin Gleeson, The Forest Feast. What I love about her books is that she makes cooking healthier so easy! Her recipes are more of an assembly of ingredients rather than a long list of ingredients and complicated directions. You can mix and match ingredients and measurements are more of a suggestion rather than a rule. I’ve been cooking with her Gatherings cookbook because it makes hosting a dinner party, stress free. Zucchini can be a tricky vegetable topping for pizza because of its high water content, making for a soggy pizza. Using a vegetable peeler to create thin ribbons of zucchini solves this problem. The ingredients are simple yet create a pizza elegant enough for any party. Here’s a video on a few of the recipes I’ll be sharing on the blog.
Zucchini Ribbon Pizza with Walnuts and Parmesan
(1) 16 ounce pizza dough (store-bought or homemade), room temperature
2 zucchini, peeled with a vegetable peeler to create ribbons
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for baking sheet
1 cup grated parmesan cheese
1/4 cup chopped walnuts
2 scallions, chopped
- Heat oven to 425 degrees.
- Brush a baking sheet with 2 teaspoons olive oil. With your hands, press the pizza dough on to the baking sheet so it covers the entire sheet. If the dough sticks to your hands, rub them with a little olive oil.
- Lay the zucchini ribbons on a diagonal on the dough, overlapping a little.
- Top with Parmesan cheese, walnuts and scallions.
- Drizzle with remaining 1 tablespoon of olive oil. Bake for about 18 minutes or until golden brown.
Recipe adapted from Erin Gleeson’s cookbook, The Forest Feast Gatherings.