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Categories:
zucchini eggs onion salt flour Mozzarella cheese Parmesan cheese fresh basil freshly ground pepper red black olives chicken tomato sauce cheese oregano
Viewed: 102 - Published at: 4 years agoIngredients
- 3 or 4 medium zucchini, about 2 pounds
- 3 eggs, lightly beaten
- 1 cup finely chopped onion
- Salt to taste if desired
- 13 cup whole-wheat flour
- 1/2 cup finely grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil or 1/2 that dried
- Freshly ground pepper to taste
- 1 cup red or green sweet pepper, seeded, deveined and cut into 1/4-inch cubes
- 1/2 cup chopped pitted black olives, preferably imported Greek or Italian
- 1/2 cup skinned, boneless cooked chicken breast cut into shreds, about 1/4 pound
- 2 cups fresh or canned tomato sauce
- 1/4 pound cheese such as Gruyere, Fontina or cheddar, grated, about 1 cup loosely packed
- 1/2 teaspoon dried crumbled oregano
Method
- Preheat oven to 350 degrees.
- Trim off ends of zucchini.
- Grate using food processor or hand grater.
- There should about 6 cups.
- Empty zucchini into clean cloth and squeeze to extract as much liquid as possible.
- Drained zucchini should yield 3 1/2 cups fairly firmly packed.
- Put zucchini in mixing bowl and add eggs, onions, salt, flour, mozzarella, Parmesan, basil and pepper.
- Blend well.
- Pour mixture into center of pizza pan 13 inches in diameter.
- Smooth neatly to edges.
- Bake 25 minutes.
- Remove pizza base from the oven and scatter cubed pepper, olives and chicken over top evenly.
- Spoon on tomato sauce.
- Sprinkle evenly with grated Grey ere and oregano.
- Return pan to oven and continue baking 25 to 30 minutes.
