This unusual pizza falls perfectly in the seasonal space between late summer and early fall, when the last zucchini is coming off the vine and the first apples are coming off the tree. Prebaking the zucchini crust makes it surprisingly crisp a delicious vehicle for chicken, green olives, sweet pepper, and apple.
- Yield: 4 Servings
- Preparation Time: 25 Minutes
- 2 tablespoons olive oil
- 1 tablespoon coarse cornmeal
- 2½ cups packed shredded zucchini (2 small)
- 1 egg, lightly beaten
- 1½ cups shredded cheddar cheese (6 ounces)
- ¼ cup all-purpose flour
- ¼ cup coarse cornmeal
- 1 tablespoon snipped fresh sage
- 1 tablespoon minced garlic
- ¼ cup purchased dried tomato pesto
- 1 cup shredded cooked chicken (5 ounces)
- ½ cup chopped pimiento-stuffed green olives
- ½ cup finely chopped yellow sweet pepper
- ½ cup finely chopped apple
- Preheat oven to 425°F. Brush a 12-inch pizza pan with the olive oil. Sprinkle with 1 tablespoon cornmeal.
- Place shredded zucchini in a colander. Press zucchini several times with paper towels to remove excess moisture (should have 2 cups after pressing and draining).
- In a large bowl combine egg, 1 cup of the cheese, the flour, ¼ cup cornmeal, the sage, garlic, and the drained zucchini. Transfer zucchini mixture to the prepared pan. Press into an even thickness to form a crust.
- Bake, uncovered, about 20 minutes or until golden. Cool slightly. Using a spatula, loosen crust from pan. (Don’t skip this step; it keeps the crust from sticking at the end of baking.)
- Spread pesto on crust; top with chicken. Top with olives, sweet pepper, and apple. Sprinkle with the remaining ½ cup cheese.
- Reduce oven temperature to 400°F. Bake, uncovered, for 10 minutes more. Cut into wedges to serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.