The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor. WHY IT WORKS A zucchini pizza that really works. Salting the zucchini and squeezing it rids it of the excess moisture that can lead to a watery pizza. SPECIAL EQUIPMENT: wood and metal pizza peels, Baking Steel, pizza cutter (see note above) NOTES: For best results, bake pizza using a KettlePizza and Baking Steel setup. INGREDIENTS 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough 1 large zucchini (about 12 ounces), thinly sliced and cut into 1/4-inch-thick matchsticks 8 medium cloves garlic (2 minced, 6 thinly sliced), divided 1 teaspoon kosher salt, plus more for sprinkling 1 pound fresh mozzarella, torn into rough chunks and drained 1 lemon, very thinly sliced, seeds removed 8 ounces goat or sheep's milk feta cheese, roughly crumbled into 1/2-inch pieces 4 tablespoons extra-virgin olive oil, for drizzling, divided 1/2 cup thinly sliced scallions, white and light green parts only DIRECTIONS 1. Divide dough into four equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. 2. Combine zucchini and minced garlic in a medium bowl. Add 1 teaspoon kosher salt and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use. 3. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert. 4. When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel. 5. Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by a few lemon rings, 1/4 of zucchini, 1/4 of feta, and 1/4 of thinly sliced garlic. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil. 6. Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas. 7. Sprinkle with scallions, slice, and serve immediately. 8. Repeat steps 4 through 7 for remaining pizzas.
Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat. WHY IT WORKS Double the mushroom, double the flavor. Read the Whole Story Doubling the mushroom with a cooked duxelles and sliced mushrooms means more mushroom flavor in every bite. SPECIAL EQUIPMENT: food processor, wood and metal pizza peels, pizza cutter, Baking Steel (see note above) NOTES: For best results, bake pizza using a KettlePizza and Baking Steel setup. INGREDIENTS 1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough 1 pound mushrooms (button, cremini, shiitake, portobello, or a mix), cleaned and trimmed 6 tablespoons extra-virgin olive oil, divided 1 medium shallot, minced (about 2 tablespoons) 2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves 1/4 cup cognac or other brandy or barrel-aged spirit, such as bourbon 2 teaspoons soy sauce Kosher salt and freshly ground black pepper 6 cloves garlic, thinly sliced 1 pound fresh mozzarella, torn into rough chunks and drained Truffle oil (optional), for drizzling DIRECTIONS 1. Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture. 2. Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas. 3. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes. 4. Add cognac or brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add soy sauce and stir to combine. Season to taste with salt and pepper and transfer mixture to the chilled plate. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes. 5. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert on an outdoor grill. 6. When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel. 7. Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1/4 of mozzarella pieces. Scatter 1/4 of sliced mushrooms over pizza and scatter with 1/4 of whole thyme leaves and 1/4 of sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil. 8. Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas. 9. Drizzle with truffle oil (if using) and serve immediately. 10. Repeat steps 6 through 9 with remaining pizzas.
