(Clearly, I am not a food photographer. I actually find food photography to be kind of frustrating! But I love food so much that I don’t want my lack of photography skills to keep me from talking about it!)
Today, I’m shouting from the rooftops because I think I just met the love of my life in pizza form. It’s Zucchini Pizza and it’s so Summer 2017. I’ve decided that I’ll be making this until the first day of fall comes because it’s that good. And you wanna talk real life? My babe was supposed to take 4 naps today and decided that it was in his best interest to take ONE which means this mama is tired. The last thing I wanted to do was to cook today, but this recipe took me 5 minutes to whip up, and I think it’s the fastest dinner I’ve ever, ever made.
I love you even more for that, Zucchini pizza!
This recipe was created by Erin Gleeson of The Forest Feast Cookbook.
1 large Zucchini or 2 small Zucchini
1 cup Parmesan Cheese
1 tablespoon Pine Nuts
Preheat your oven to 425 F.
Roll out your pizza dough and brush olive oil onto the crust.
Cut your Zucchini into thin strips using a mandolin.
Place your Zucchini strips across your pizza, overlapping one another a little bit.
Sprinkle parmesan cheese over pizza. Top with pine nuts and scallions to your liking.
Cook for 18-20 minutes. Top it off with freshly ground black pepper and enjoy with a glass of white wine!