INGREDIENTS:
cornmeal
flour
1 lb. pizza dough
1 lemon
3 medium zucchini
2 clove garlic
2 tbsp. olive oil
1/4 tsp. crushed red pepper flakes
1/4 c. grated Parmesan
Directions:
Heat oven to 425 degrees F. Dust a baking sheet with cornmeal. On a lightly floured surface, shape the dough into a 14- to 16-inch oval, circle, or rectangle and place on the prepared baking sheet.
Using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice the zest. In a large bowl, toss the lemon zest, zucchini, garlic, olive oil, pepper flakes, 2 tablespoons Parmesan, and 1/2 teaspoon salt.
Scatter the zucchini mixture over the dough and sprinkle with the remaining 2 tablespoon Parmesan. Bake until the crust is golden brown and crisp, 20 to 25 minutes
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