21 minutes ago
Friday, September 9, 2011
This was the only way I could get rid of the last of my zucchini & tomatoes.
Invite people over for a pizza party (with drinks of course!).
I made Jacques Pepin's Margherita Pizzas with flour tortillas & fresh mozz.
Then I made zucchini & speck pizzas.
I got rid of a lot of tomatoes and the last of the zucchini. Goodbye and good riddance.....(though I will feel bad during the winter months when I have none).
(Pepin's recipe calls for using a pizza stone in a 500F oven for a few minutes, but I cooked mine on the grill. They came out great).
Jacques Pepin's Margherita Pizzas: (adapted from Food & Wine)
4 flour tortillas
1/4 cup of grated Parmesan cheese
4 medium sized tomatoes
2 balls of fresh mozzarella cheese packed in water
a few basil leaves
kosher salt & pepper
olive oil for drizzling
Brush the tortillas on both sides with olive oil and sprinkle with a tbsp of parmesan cheese.
Slice the tomatoes into thin slices and lay on top of the tortillas. Sprinkle w/ kosher salt & pepper.
Shred the mozzarella with your hand and place around the tomatoes. Throw some basil leaves on top and drizzle with olive oil.
My Zucchini & Speck Pizzas:
all the same ingredients as the Margherita pizzas, except omit the basil & tomatoes
a few slices of grilled zucchini (I seem to always have some on hand)
a few slices of speck (smoked prosciutto)
Do the same thing as the margherita pizzas. Brush with olive oil and sprinkle with the Parmesan cheese.
Lay the grilled zucchini slices on top and scatter the fresh mozzarella around the zucchini.
Drape a few slices of speck on top of the zucchini and cheese and drizzle with olive oil.
Either cook in the oven at 500F on a heated pizza stone, or cook on the grill a few minutes in a pizza pan. Keep a close watch on the tortillas, as they are thin and can burn easily.
Dig in and enjoy!
Bye bye summer produce.