Zucchini & Feta Pizza with Caramelized Balsamic Onions and Garlic Oil

One of my favorite parts about living in Brooklyn is the Saturday farmer’s market at Grand Army Plaza. I’m a pretty faithful marketer, so to speak, trekking down Prospect Park West even in the winter! But there is nothing like the market in summer. Huge heirloom tomatoes, juicy peaches and curly mounds of herbs entice even the most die-hard Trader Joe’s fan. On this particular Saturday, I picked up a couple nice looking zucchini, a massive bunch of basil, a few eggplant, green tomatoes and the perfect peach (which I ate on the way home, natch). Talk about recipe inspiration!

This flatbread-style pizza is right on. Yes, there are quite a few components, but as always, adapt to suit your tastes and whatever’s in your market basket. The farmer’s market: it’s what’s for dinner.

Zucchini & Feta Pizza with Caramelized Balsamic Onions and Garlic Oil

Yield: 1 12-14 inch pie

  • 1-2 zucchini, diced
  • 1 clove garlic, minced
  • Pinch red pepper flakes
  • 1 large onion, thinly sliced
  • 1 T. balsamic vinegar
  • Kosher salt
  • Black pepper
  • Extra Virgin Olive Oil
  • Cornmeal for dusting
  • 1/2 cup crumbled Feta cheese
  • 1/2 cup basil, chopped
  • 1/2 recipe Whole Wheat Pizza Dough (see below)
  • 2 T. Garlic Oil (see below)
  1. Preheat oven to 450 degrees.
  2.  Heat olive oil in a large skillet over medium heat. Add diced zucchini. Saute until zucchini are light golden brown. Add garlic and red pepper flakes. Saute until garlic is fragrant. Season with salt and pepper to taste. Let cool slightly, remove from pan and set aside.
  3.  Heat olive oil in the same skillet over medium-low heat. Add sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until onions are golden brown and soft (caramelized). Increase heat, add balsamic and reduce until slightly thickened. Let cool slightly, remove from pan and set aside.
  4.  To assemble pizza, roll out dough until desired thickness and place on a baking sheet lightly dusted with cornmeal. I like to free-form it! Drizzle Chili Garlic Oil over pizza and sprinkle with zucchini, onions and Feta cheese. Bake for about 10-12 minutes until crust is golden brown. Remove from oven and sprinkle with chopped basil and a drizzle of Chili Garlic oil.

Whole Wheat Pizza Dough

Yield: 2 12-14 inch crusts (Freeze one!)

  • 2 cups warm water
  • 2 tsp. active dry yeast
  • 1/2 tsp. sugar
  • 1 T. olive oil
  •  3 cups white whole wheat flour (I used Trader Joe’s), plus more for kneading
  • 1/2 tsp. salt
  1. Combine warm water, yeast and sugar. Let side 2-3 minutes until yeast is dissolved and water is cloudy. Add olive oil.
  2.  In a food processor, pulse flour and salt. While processor is running, stream in water/yeast mixture until a ball of dough forms (may have to add a little more flour).
  3.  Scrape dough from processor and knead on a floured surface for a few minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 1/2 hours.
  4.  Place desired amount of dough on a sheet pan and cover with a damp towel. Let rest 15-20 minutes while you prep your toppings. You can freeze extra dough in a plastic bag.

Garlic Oil

Yield: 1/2 cup

  •  1/2 cup extra virgin olive oil
  • 2-3 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  1. Gently heat oil, garlic and crushed red pepper flakes. Be careful not to boil; you are simply warming the oil. Remove from heat and let steep 10 minutes. Strain and set aside until ready to use.

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