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Author Topic: Zucchini  (Read 2243 times)

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Offline dellavecchia

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Zucchini
« on: March 10, 2013, 06:05:20 PM »
I have been really enjoying raw zucchini on crispy pizza, and here is a technique adapted from Gabriele Bonci's book, Il Gioco della Pizza.

Slice baby zucchini (no more than 1-2 inches thick) paper thin on a mandoline. Stretch a skin out, and place the zucchini rounds in concentric circles, starting from the outer edge, overlapping each piece slightly until you reach the middle. The entire pizza should be covered in the dense circle pattern. Drizzle heavily with olive oil, sprinkle with salt, and bake at 525 on a stone for at least 8 minutes. The zucchini should turn a darker green color and be very fragrant. Out of the oven, top with dollops of fresh ricotta and cracked black pepper.

John

Offline deb415611

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Re: Zucchini
« Reply #1 on: March 10, 2013, 06:36:15 PM »
that looks great John.  I love zucchini on pizza but haven't done it quite like that.  I need to get some good ricotta and do that.
Deb

Offline Jon in Albany

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Re: Zucchini
« Reply #2 on: March 10, 2013, 06:37:31 PM »
Looks delicious. Crust looks great too.

Offline PizzaJerk

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Re: Zucchini
« Reply #3 on: March 11, 2013, 12:30:59 PM »
John, that first picture of the whole pie looks wonderful. The colors are very eye appealing. I'm sure it tasted great as well. I love the simplicity.

Offline dellavecchia

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Re: Zucchini
« Reply #4 on: March 30, 2013, 05:27:04 PM »
Even better on a NP bake.

John

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Offline TXCraig1

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Re: Zucchini
« Reply #5 on: March 30, 2013, 06:01:45 PM »
Looks really tasty John. A few oven dried tomatoes is great added to that pie.

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline dsc123

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Re: Zucchini
« Reply #6 on: August 01, 2022, 09:00:57 PM »
I made this today and it was delicious. Thanks for sharing this 9 years ago!

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