Zucchini and Genoa Salami Deep Dish Pizza
2 tablespoons olive oil
2 zucchini, roughly chopped
2 summer squash, roughly chopped
1 cup grated Parmesan cheese
1 pound Genoa salami, cut in medium-thick slices
1 cup mozzarella cheese, grated
2 cups whole milk ricotta cheese
1 Crusty Peasant Bread dough recipe. You can also use the pre-made bread dough you can find in most grocery stores – you’ll need 2 bags.
Olive oil to brush over the crust
Dried basil, Italian seasoning, oregano – whatever you like – to sprinkle on the crust
Oil a 9 x 13-inch baking pan. Heat the olive oil in a large sauté pan over medium-high heat. Add the zucchini, summer squash, salt and pepper. Sauté until tender. Divide the dough roughly in half; make one part slightly larger than the other. Either roll or use your hands to stretch the larger piece until it’s big enough to overlap over the sides of the baking pan by about 1 inch. Spread half of the Parmesan cheese evenly over the dough. Add layers (in order) of half each of the salami, mozzarella, ricotta, zucchini and summer squash. When you transfer the squash to the pizza, use a slotted spoon to drain the excess liquid. Repeat. Stretch the remaining half of the dough out enough to overlap the top of the pan, then pinch the two layers of dough together neatly. Brush the crust with the olive oil and sprinkle with the herbs. Preheat oven to 350°. Let the pizza rest and rise for 30 minutes, then bake until golden brown (about an hour). Cool 15 minutes before cutting and serving.
3 large eggs, beaten
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coarsely chopped nuts (walnuts, pecans, etc.)
Preheat oven to 325°. Grease two loaf pans. In a large bowl thoroughly mix the oil, sugar, zucchini, and vanilla extract. Add all the remaining ingredients except the nuts. Mix well. Stir in the nuts. Divide into the greased loaf pans. Bake about one hour, until the bread springs back when lightly pressed. Cool in the pan.
Makes 1 loaf.
Summer Vegetable Strata
12 slices of day old or dry French or Italian Bread, cut in 1/2-inch slices
1 clove garlic, slightly crushed
5 large eggs
2 cups milk
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup loosely packed fresh chopped basil leaves
2 tablespoons olive oil
1 small onion, finely chopped
2 medium summer squash or zucchini, washed and cut into quarters lengthwise, then cut into pieces about 1/2-inch thick
2 tomatoes, seeded and roughly chopped
Preheat oven to 350°. Lightly butter a 9 x 13-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces when necessary. Season lightly with salt and pepper. In a separate bowl, whisk the eggs then whisk in the milk, half of the cheese, and a generous amount of salt and pepper. Add the basil and stir gently. Set aside. Heat the oil in a large sauté pan over medium-high heat. Add the onion, and cook, stirring occasionally, until it softens and colors lightly. Stir the squash into the onion, spread everything in a single layer, and let it sit undisturbed for 1 to 2 minutes to encourage browning; turn and continue cooking another 1 to 2 minutes until browned. When the squash is lightly browned on both sides, stir in the tomatoes, stir to toss, and remove from heat. Use a slotted spoon to drain off any excess liquid and spread the vegetables evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, about 40-45 minutes. Cool at least 5 minutes, cut into squares and serve.
Email this • Share on Facebook • Twitter • Digg This! • Save to del.icio.us • Stumble It!