Whitsend’s
zucchini, green onions and parsley are combined in these satisfying little
pizzas. The flavours here are mild. Add garlic scapes, tomatoes and basil if you
need something stronger.
The idea for
naan pizza comes from Nigella Lawson and the zucchini-cheese topping is
inspired by Deborah Madison.
Serves 2
generously
Olive oil
6 baby
zucchini
1 bunch
green onions
Mozzarella
cheese
Chopped parsley
Goat cheese
Garlic
scapes, finely chopped (optional)
2 pieces of
naan, or some other flatbread
Salt and
pepper
Heat some
olive oil in a frying pan over medium heat.
Chop the
green onions and slice the zucchini into thin rounds. Drop the vegetables in the frying pan and let
them sizzle gently until the zucchini is browned and somewhat transparent (this
might take 20 or 30 minutes on medium heat).
Season with plenty of salt and pepper.
Preheat the
oven to 350F. Place the naan pieces on a
baking sheet and scatter them with some mozzarella slices (not too much –
remember you add goat cheese later).
When the zucchini mixture is ready, spoon it over the naan and pat it
down. Put the baking sheet in the oven
for about ten or fifteen minutes, or until the mozzarella is nice and melted.
Take the
baking sheet out of the oven. With your
hands, break up the goat cheese and distribute it over the pizzas. Sprinkle some parsley and finely chopped
scapes on top, then put the pizzas back in the oven until the goat cheese
starts to melt (a few minutes).
Remove the
pizzas from the oven, drizzle them with some olive oil and sprinkle with a bit
more parsley and scapes. If the
flatbread is unwieldy, slice each pizza into halves or quarters. Enjoy.