Testing the Zucchini Zippady Doo-Dah Pizzah

The testing of my Zucchini Zippady Doo-Dah Pizzah was probably the most highly anticipated event at our house since our last pizza testing session nearly two months ago; the longest stretch without pizza baking since I began writing Pizza Memoirs nearly two years ago.  One might think it would be great fun to test and eat pizza several times a week, but the reality is, it is hard work; the hardest part for me being not devouring half of every pizza I test.  What can I say – I love eating good food!  My decision to test the Doo-Dah Pizzah was deliberate as I wanted to stay with something on the healthy side and what could be healthier than nice, fresh green vegetables and a bit of fresh cheese? 

When we lived in Connecticut, I had a friend who would gift me with an abundance of zucchini squash from her garden each summer.  She and her husband grew tomatoes and basil in addition to the zucchini – the perfect combination for a summer stew.  Each time I prepared the fresh zucchini I would adjust the ingredients or add something new; sometimes more garlic, more basil, chick peas, and even cooked macaroni.  By summer’s end, there was no end to what I could do with those blessed zucchini.  It is amazing how creative one can be when faced with a profusion of garden fresh vegetables. 

This pizza is comprised of ingredients that at one time or another found their way into my summer zucchini stew.  The zip in this doo-dah pizza has many sources.  The crushed red pepper in the crust, the arrabbiata sauce, the peppered zucchini slices and the rings of pepperoncini scattered about all add to the ‘zip factor’.  Once you taste this pizza, you may find yourself singing… “My, oh my, what a wonderful day!”

                                               ZUCCHINI ZIPPADY DOO-DAH PIZZAH

Ingredients:

2 tablespoons	Freshly squeezed lemon juice
¼ teaspoon	Kosher salt
¾ teaspoon	Crushed red pepper flakes, divided
1 tablespoon	Fresh basil leaves, chopped
1 clove	Garlic, minced
1/8 teaspoon	Freshly ground black pepper
5 tablespoons	Extra virgin olive oil, divided
3 medium 2 tablespoons	Zucchini squash, approximately 1 pound Lemon zest, divided
8 to 9 ounces	Prepared pizza dough at room temperature
1/3 cup	Simple Arrabbiata Sauce, recipe follows.  Use up to ½ cup if desired
4 ounces	Whole milk mozzarella, shredded  (approximately 1 cup)
2 ounces	Prosciutto di Parma, very thinly sliced and julienned*
1 – 2	Pepperoncini, drained, seeded and cut into 1/8 inch rings.
2 tablespoons	Pine nuts
1 ounce	Parmigiano-Reggiano cheese, freshly grated on a microplane plus additional for shaving as garnish

Directions:

1.   In a medium bowl, make vinaigrette by combining 2 tablespoons lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon of the red pepper flakes, basil, garlic and 1/8 teaspoon freshly ground black pepper in a small bowl.  Wisk in 4 tablespoons of the olive oil.  Let flavors blend while preparing the zucchini. Wash and dry zucchini; cut off both ends then cut zucchini lengthwise into very thin slices.  A mandolin slicer works well here.  Toss zucchini slices with the lemon vinaigrette.  Grill zucchini slices over medium-high heat for approximately 2 to 3 minutes per side or until they have grill marks and are slightly softened.  Set aside for topping.

    

            

2.   Knead remaining ½ teaspoon of the crushed red pepper flakes and 1 tablespoon of the lemon zest into the pizza dough by slightly flattening the ball with your fingertips and scattering ingredients over dough.  Fold edges of dough toward center over ingredients, pressing and rotating dough one quarter turn, knead to incorporate ingredients.

Roll, stretch and shape dough into an unrefined circular or rectangular shape approximately 12 by 14 inches, according to basic directions.   Leaving a ½ inch border spread arrabbiata sauce evenly over dough and scatter mozzarella over sauce.                                                 

3.   Separate prosciutto ribbons somewhat as you scatter them over the cheese. Top with grilled zucchini slices; do not lay the zucchini slices flat on the pizza, instead lift and twist them a bit to give them a ruffled look.  Scatter pepperoncini rings and pine nuts over zucchini and top all with grated Parmigiano-Reggiano cheese.

4.   Bake on a preheated Pizza Grill or on a pre-heated pizza stone in a 500 degree oven, rotating pizza after 4 minutes to prevent sticking.  Bake for 10 to 12 minutes or until crust is firm and golden, zucchini slices are lightly browned and cheese is melted.

5.   Remove from heat and garnish with remaining 1 tablespoon of lemon zest.  Shave Parmigiano-Reggiano with a vegetable peeler over top of pizza as desired and drizzle with remaining tablespoon of olive oil.  Cut and serve.

*Tip:  To julienne prosciutto, tightly roll slices and cut crosswise into thin ribbons.