Pizza how do I love thee! While many people turn to sandwiches or pasta for their favorite quick fix meal, I turn to my beloved pizza. Trader Joe's makes an excellent pizza dough that keeps for a few weeks in the freezer or fridge. Tonight's version is a classic veggie with sautéed mushrooms and zucchini. If you want pizza, but still feel like grilling, before topping the pie, grill the veggies instead of sauteeing them in a frying pan. Serve with a nice green salad or sliced, salted tomatoes. Pair it with a Rosé and you've got yourself a delicious almost weekend meal. Sound great? Get the recipe now, just read more
2 pounds store-bought or homemade pizza dough
3 tablespoons olive oil
1 zucchini, halved lengthwise and cut crosswise into thin slices
1 pound mushrooms, sliced thin
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon dried thyme
1/2 cup dry white wine
1/2 pound Swiss cheese, grated (about 2 cups)
1/4 cup grated Parmesan
- Heat the oven to 425°.
- Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
- Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl.
- Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
- Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
- Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.