Passover ends Friday at sundown, but this dish is so good, you can serve it all year round (which I plan to do)! It’s also a great way to incorporate more veggies into your diet. Even my son loves it.
I’d seen similar versions in the blogsphere and liked this one by Mollie Katzen. I adapted it for Passover, substituting matzo meal for the flour. I also omitted the 2 tablespoons of olive oil (admittedly by accident!) and did not miss it. Instead of a greased pizza pan, I used a piece of parchment on a hot pizza stone which I heated in the oven while said oven was preheating. Our toppings were homemade tomato sauce (sautéed garlic in olive oil simmered with a can of puréed tomatoes, dried basil, oregano, salt and a pinch of sugar), leftover grilled eggplant, chopped artichoke hearts, smoky and plain mozzarella, and turkey sausage. Obviously you can top with anything you want!
Although the crust gets crispy but we found it easiest to eat with a fork and knife.
Passover Pizza adapted from Mollie Katzen
2 medium zucchini, shredded (about 2-3 cups, packed)
1 egg and 1 egg white (or 2 eggs), beaten
1/4 cup matzo meal (or flour if it’s not for Passover)
1/2 cup grated parmesan
1/2 cup shredded mozzarella
dash of dried basil and dried oregano
1. Place pizza stone in oven. Preheat oven to 400 degrees. Alternatively, if you’re using a pan, generously grease it with olive oil and set aside until oven is ready.
2. Remove as much moisture out of grated zucchini as possible by wrapping with a clean towel or several paper towels and squeezing.
3. Mix zucchini, beaten eggs, matzo meal, parmesan, mozzarella, and herbs in a large bowl until zucchini is completely coated.
4. When oven is 400 degrees, lay parchment on heated pizza stone and spread mixture into a large round. Alternatively, make a large round on a greased pizza pan and place in oven. Spray top with non-stick spray.
5. Bake for 20 minutes. Spray top again and bake for another 15 minutes.
6. Remove from oven and allow to cool for about 5 minutes. Loosen crust from parchment with a spatula.
See full post here: The Hungry Artist2012-04-11.