About 7 years ago (wow!), I remember visiting my sister when she was living in St. Louis. I loved going to visit and see the city and just have some quality sister time. I remember one of my trips there, she made this Zucchini-Roni Pizza, which made quite the impression on me and I’ve been meaning to make it ever since. The time has now come…
I smiled sweetly and asked my sis for the recipe the other day, and she was happy to oblige. The recipe comes from Rachel Ray and I really love it because it’s full of fresh ingredients and I enjoy having total control over what I put in my food. It is like no pizza I have ever made before.
The base of the pizza is obviously the crust. I opted for a thin crust pizza crust from Boboli, which couldn’t be any easier. Then instead of some kind of tomato-based pizza sauce, I used jarred, fire-roasted red peppers (that I drained and patted dry) and pulsed them in my food processor until it made a paste. This red pepper paste was spread on over the crust and topped with thinly sliced fresh mozzarella. The most interesting component is in the name…Zucchini-Roni. Essentially Zucchini-Roni is zucchini that is seasoned in a way that it is reminiscent of pepperoni. Such a great option for vegetarians to get tons of flavor, but also a wonderful way to eat pizza with tons of flavor and less fat.
Here are a few cooking tools you will need for this dish: A mandolin, if you have one, makes slicing the zucchini thinly a piece of cake. A food processor for the red pepper paste is extremely handy. And of course a pizza cutter is pretty necessary, too.
I love that there were few ingredients needed, it didn’t take long to put the pizza together and before I knew it, dinner was served and totally hit the spot.
For the recipe, step by step instructions, and nutritional information, you really oughta click here.
What I was cooking up a year ago: Po-lenty of Polenta
I still think about this culinary adventure frequently. I made two dishes with this fabulous polenta recipe. One was a baked polenta, and the other was creamy and served with this lovely chicken and spicy marinara sauce. The baked polenta is insanely good fresh out of the oven, and the creamy polenta is total comfort food. Definitely a week to check out!!