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---------- Recipe via Meal-Master (tm) v8.05
Title: Zucchini Crust Pizza
Categories: Pizza and c, Yeast free, Bread-baker, Breads
Yield: 1 servings
3 1/2 c Zucchini; coarsely grated
Salt
1/3 c Flour
3 Eggs; lightly beaten
2/3 c Parmesan cheese; grated
2 tb Fresh basil; (2 to 3);
-minced
-or- 1 tsp dried basil
Salt and pepper
Spaghetti sauce
Your own toppings: peppers,
-onions,
Mushrooms, anchovies
Recipe by: Mr. Paul Newman's, Newman's Own Cookbook
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and
squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of
ingredients in a bowl. Spread on a well-oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes). Brush
a little oil on surface and broil a few minutes--but don't burn.
Spread with spaghetti sauce, 1 cup mozzarella, and any toppings. You
may, of coarse use your favorite cheeses. Return to oven and bake at
350F until done. About another 20 minutes.
I also just recently read that the smaller zucchini have the sweeter,
better flavor.
This is from
Mr. Newman's, Newman's Own Cookbook, and is a literary delight
as well, as his sterling wit is evident. Its comical as the
publication date states, I. Newman, Paul, 1925-
Well there are two library of Congress No.'s. ISBN 0-8092-5156-6
ISBN 0-8092-5155-8
Publisher Contemporary Books, Inc, Chicago, Illinois 60601
>From: Katie E Green
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