Jane Kennedy’s healthy zucchini pizza (yes, pizza!)
Yes, PIZZA. Listen up. Takeaway pizza is boombah. I don’t care which gluten-free, thin-crust, soy beaned pizza you’ve discovered. It won’t do your tight jeans any justice.
Please try this and see what you reckon. The base is made from grated ZUCCHINI. After cooking, you let it cool then proceed with the pizza base as you would a regular boombah one. Feel free to try different toppings. One of my other favorite toppings is Napolitana — black olives, mozzarella and anchovies. YUM!!
1 large zucchini, peeled
100 g grated light mozzarella cheese,
2–3 tablespoons tomato passata
2–3 thin slices prosciutto
1 small handful rocket
Preheat the oven to 190°C. Line a shallow baking tray or pizza tray with baking paper.
Peel the zucchini, then grate into a mixing bowl. Whisk the egg and add to the zucchini. Add the grated cheese and mix well.
Pour the mixture onto the tray and bake for about 15 minutes, or until a pale gold colour.
Remove from the oven and, leaving on the baking paper, lift off the tray and leave to cool.
Turn the oven up to 220°C.
Spread the passata over the zucchini base (as you would to a pizza base), then top with cheese, then prosciutto. Bake until the cheese is bubbling. Sprinkle over some rocket. Cut into wedges and serve.
MAKES 1 PIZZA/SERVES 2
This recipe is from Jane Kennedy’s new book OMG! I Can Eat That? (Hardie Grant books). You can find out more at her website.
You could adjust the toppings on this pizza pretty easily to suit your tastes. What’s your favourite pizza topping?