Baked Twice Zucchini and Cheese Pizza is a simple pizza topped with sautéed zucchini and onions, Romano cheese and shredded mozzarella, and it’s usually served at tapas bars in Southern Italy and at room temperature.
Friday night is occasionally pizza night in our family and I usually make two or even three pie’s, especially if we’re having company. I always make one as a traditional margarita pizza, with tomato sauce, basil and fresh mozzarella, and the other one is topped with vegetables. This time I made a pie like they do in Naples, Italy, known as Zucchini Pizza Rustica!
I don’t have a lot of time to make my own pizza dough, so I always buy the already-made dough at my local supermarket and leave it out on the counter for a few hours to allow it to rise. If you are a newbie here, and haven’t seen how easy it is to make dough rise, just click here to see how to do it.
I then work with the dough to fit my rectangular baking sheet.
Oh and in case you haven’t noticed, there is no need for any fancy pizza stone or pizza pan, I’ve always made my pizza’s in a large cookie sheet I have on hand.
To make this pizza, we sauté the zucchini and onions for a few minutes. We first bake the pizza dough for the first 10 minutes without anything on it. Then we top it with the zucchini mixture and cheese, and bake it again until golden brown.
However, there is one essential kitchen gadget I recommend to get for your kitchen, and that is a very good timer. It’s crucial in the kitchen, and if you don’t already have one, find one that is really obnoxiously loud so you can hear it from anywhere in the house.
Because if you don’t have a loud timer, you could end up with a pizza dough, that is burnt to a crisp — like mine! Ugh. Luckily, I had another two pizzas going into the oven.
Anyway, we hope you’ll enjoy this Zucchini and Cheese Pizza as much as we do!
Have a great weekend everyone!
Baked Twice Zucchini and Cheese Pizza Rustica
- 4 medium zucchini -rinsed and chopped
- 1 medium onion – chopped
- 3 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. butter
- 1 tsp. capers
- dash of crushed red pepper flakes
- salt and pepper to taste
- 1/4 cup fresh chopped parsley
- 1/4 cup grated Romano cheese
- 2 cups shredded mozzarella
- 1 pizza dough
Allow your pizza dough to rise for a few hours before working with it.
Work with your pizza dough on a lightly floured surface until you shape it to fit a
large baking sheet, preferably a 12-inch x 17-inch baking sheet. Lightly drizzle some olive oil over the dough, about 2 to 3 teaspoons. Set aside.
In the meantime, preheat oven to 400 degrees.
Bake the pizza dough only for about 10 to 12 minutes, until the dough has cooked about half-way through, and into a thicker pizza crust.
In the meantime, in a large sauté pan, and over medium heat, add 2 tablespoons of extra-virgin olive oil with 1 tablespoon of butter. Add the chopped onion and sauté onions until they become soften and translucent, about 5 minutes.
Add zucchini, crushed red pepper flakes and capers. Sauté for 7 to 10 minutes, or until the zucchini has become soft and tender to the touch. Season with salt and pepper to taste. Finally, stir in the fresh chopped parsley. Turn off heat.
Spread the zucchini mixture over the pizza dough evenly. Scatter Romano cheese over the zucchini, and then spread evenly with shredded mozzarella on top.
Yields: 12 to 15 slices