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Ingredients
Zucchini Pizza with Mozzarella
- Ingredients
- 1 small lemon
- 2 Zucchini
- salt
- 5 Tbsps olive oil
- peppers
- 2 garlic cloves
- 5 sprigs marjoram (and more to garnish)
- 8 rounds pizza dough mix (each about 6)
- Pastry flour
- 9 ozs Mozzarella
Rinse lemon in hot water, wipe dry and finely zest. Juice lemon.
Rinse zucchini and coarsely grate on the large holes of a box grater. Sprinkle with salt and let stand for 10 minutes.
Transfer zucchini to a towel and squeeze out excess liquid, discarding the liquid. In a bowl, combine grated zucchini with lemon zest, 2 tablespoons olive oil and 1-2 tablespoons lemon juice. Season with pepper.
Peel and chop garlic. Rinse marjoram, remove leaves from stems and chop leaves. In a small bowl, mix garlic and marjoram with the remaining olive oil.
Divide pizza dough into eight pieces. On a floured work surface, roll out pieces into rounds, each approximately 3/8-inch thick. If using store-bought dough, prepare according to package instructions.
Transfer 4 dough rounds to a floured baking sheet. Sprinkle each with about 1 tablespoon marjoram and garlic oil.
Divide zucchini over the pizzas.
Drain mozzarella, cut into small pieces and layer on top of the zucchini. Place baking sheet on the lowest level of a preheated oven 450°F. Bake 20-25 minutes. (Bake in two batches, if necessary). Sprinkle with a pinch of marjoram before serving.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1.5 g | (6 %) | ||
| Roughage | 5 g | (17 %) |
Healthy, because
Zucchini plays the leading role in this delicious, lighter pizza variation, adding a ton of vitamins and minerals.
Even smarter
The smaller the zucchinis, the stronger the flavor!