Zucchini And Spinach Pizza Recipe 455

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
• In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

Steps:

• Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side., Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

Steps:

• Fry the bacon with the balsamic vinegar (don't add it immediately at the beginning) until browned and crisp (but not burned). Use a relatively small pan so the bacon only just fits on the bottom of the pan and will "cook" a little in its own juices (keeps it from burning too quickly).
• Preheat the oven to about 200C and divide the tomato pesto and tomato paste over the pizza crusts, spreading it out as evenly as possible (keeping clear of the edge).
• Make sure the zucchini is thinly sliced (about 1mm thick) and the spinach drained/squeezed (it may feel slightly moist, but definitely not dripping). If you use fresh spinach you may want to cut or tear the spinach in slightly smaller pieces, but it's not absolutely necessary (the spinach will shrink anyway). Also slice the garlic. (This step can be performed while the bacon is cooking, as it can take quite a bit of time and can be finished before the rest without problems.).
• Put a relatively large (heavy) pan over high heat, with some oil (NO olive oil!) and a generous amount of salt. Put in the zucchini slices (you should hear a hiss immediately, otherwise the pan wasn't hot enough) and stir them regularly (turning them over) until they start to brown. If you don't have a large enough pan to have most of the slices on the bottom all the time, cook the vegetables in batches.
• Once the zucchini starts to brown, add the garlic and fry it for a few seconds (it should only just start to brown) and add the ,thawed and thoroughly drained/squeezed, spinach. Add the cumin and other spices/herbs (I added about a teaspoon of cumin, but you can add more or less depending on taste, try it). Also add the bacon and stir regularly until well mixed.
• Divide the vegetables over the pizza's and spread them out evenly (should form a layer slightly less than 1cm thick). Now sprinkle them with the shredded cheese until you're satisfied with the amount of cheese and put them in the oven for about 20 minutes.
• I had them in the oven for about 30 minutes, but I had them on a lower setting for a while and they came out slightly more browned than ideal, though not burned (so don't worry too much about putting them in the oven too long). Note: While in the oven it can be hard to see how well done the pizza's are, the spinach just gets a little darker, so you have to rely on the cheese and the pizza crust.

Steps:

• Was and slice the zucchini into thin slices. Prepare a skillet with oil and dredge the zucchini and fry. Set aside. Chop the spinach. Lay out dough in pizza pan. Simmer the cooking crème (if using) for three minutes on medium heat and cover dough. Add zucchini, then spinach, then cheeses and top with feta. Cook at 450 degrees for 17-20 minutes.

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.