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Avocado & Zucchini Pizza
Cornmeal; as needed
3 cups of grated zucchini or crookneck squash
2 Serrano chiles, minced
Salt, to taste
Freshly−ground black pepper, to taste
5 Garlic cloves, minced
1 tablespoon of fresh lime juice
Kosher salt, to taste
Black pepper in a mill
1 Twelve−inch pizza shell
1/4 cup of Extra virgin olive oil
2 cups of grated or shredded cheese(such as Monterey Jack; St George, Fontina or mozzarella)
2 tablespoons of Minced Italian parsley or cilantro
1 Ripe avocado
Crushed red pepper; to taste
1 Lime; cut into wedges |
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Preheat the oven to 475ºF. Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal. Toss together the zucchini, chiles, garlic, and lime juice in a small bowl. Taste, and season with salt and pepper. Dust a work surface with cornmeal, and place the pizza shell on it. Drizzle the olive oil over the shell, then spread the zucchini mixture on top. Top with the cheese, spreading it evenly over the zucchini. Scatter the parsley or cilantro over the cheese. If you are using a baking stone, sprinkle it with cornmeal. Transfer the pizza to the baking sheet, pizza pan, or baking stone. Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes. Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices. Remove the pizza from the oven, and let it rest for 5 minutes. Cut it into 8 slices, and top each one with avocado slices. Sprinkle salt, pepper and crushed red pepper.
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