Zucchini and Fresh Tomato Pizza With Fontina
At a Glance
- Total
- 45 min
- Servings
- 2.00 " pizzas
Categories
- Main Course
- Pizza
- Baked
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini and Fresh Tomato Pizza With Fontina brings together 2 cups thinly sliced onions, 3 cloves garlic, minced, 2 teaspoons salt in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 2 servings.
Hands-Free Mode Off
Equipment
Skillet, oven, baking sheet or pizza pan
Ingredients
- 2 cups thinly sliced onions
- 3 cloves garlic, minced
- 2 teaspoons salt
- 2 teaspoons olive oil
- 2 teaspoons ground fennel
- 4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
- 4 cups chopped fresh tomatoes
- 1/4 cup chopped fresh basil
- pizza dough (homemade or storebought)
- 2 cups grated Fontina cheese (optional)
Instructions
In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
Remove from the heat and add the tomatoes and basil.
Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
Then top with cheese, if you wish, and bake according to the pizza crust directions.
Enjoy!
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
