Last week the weather turned cold, and it was time to bring in all of the remaining vegetables and herbs. Some of these things will be dried or frozen, but I took the opportunity to use some of the last of our oregano and thyme to make this pizza topping.
This recipe came my way from a good friend Amelia, who had given it to my daughter, Middle K. M-K was working on a project where she had to plan and prepare all of the meals for our family for two weeks. I was surprised that she chose such a healthy pizza option as one of her dinners, but I am so glad that she did. We have made it several times in the last month since her project finished. We modified the recipe quite a lot, roasting the vegetables instead of sautéing them and changing up the spices.
I have followed the Grow Your Own event for some time now, and I am excited (as a new blogger) to now submit my own garden harvest recipe. I love seeing how other people use the fresh produce from their gardens. For all of the Grow Your Own recipes this month,visit host Andrea Meyers.
Slice fresh zucchini and tomatoes and place them on an olive oil brushed roasting pan.
Brush the veges again with additional olive oil and then sprinkle with salt and fresh ground pepper. Roast at 450°F for 10 minutes.
Meanwhile chop your herbs of choice- we used oregano and thyme (basil would also be good) and stir in some chopped garlic. Top zucchini and tomato slices with herb/garlic mixture. Roast again for another 10 minutes.
While the zucchini and tomatoes are roasting again, prepare your pizza crust. Instead of a regular pizza crust, we used sliced French bread and some whole wheat tortillas. I loved how the tortillas turned out. The flavor of the toppings really dominated the dish! It did require a fork for eating, however!
We also used a Basil Pesto for sauce instead of a tomato based sauce. It was fabulous-highly recommended.
Add a layer of cheese to your pesto-topped crust and then arrange roasted tomatoes and zucchini over the cheese. I would have liked for these to have had even more of the toppings, but we didn’t have quite enough for all of our pizzas. Next time I will roast lots more zucchini and tomatoes.
Cook for an additional 10 minutes, or until cheese is melted. Serve with crushed red peppers, if desired.
Pizza with Roasted Zucchini Pomodoro Topping
1 lb fresh plum tomatoes, cut in half (or any variety, thickly sliced)
2 zucchini, cut into slices
2 Tbs olive oil
salt & fresh ground pepper
2 large garlic cloves, minced
1-2 Tbs chopped fresh oregano
1-2 Tbs chopped fresh thyme or basil
Pizza Sauce/Pesto Sauce
Cheese (try mozzarella, shredded or fresh, goat cheese, Parmesan)
Crushed red pepper flakes
Preheat oven to 450F. Line a broiler pan with foil and spray lightly with nonstick spray.
Arrange tomato and zucchini slices on the pan. Brush with olive oil. Sprinkle with salt and pepper. Roast for 10 minutes.
Combine garlic, oregano and thyme (or basil). Sprinkle over partially cooked vegetables and return pan to oven. Cook an additional 10 minutes.
Spread crust with pizza sauce, pesto sauce, or use no sauce. Add a layer of cheese and then the roasted tomatoes and zucchini. Bake until cheese melts. Serve with crushed red pepper flakes.