Zucchini and Fresh Tomato Pizza With Fontina

5.0(22)

A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

by Sharon123·published 2004-07-13

Vegetable

Servings

2 14" pizzas

Total time

45 min

prep 15 min

Calories / serving

226 kcal

Ingredients (10)

serves

2 cups thinly sliced onionsonion
3 cloves garlic, mincedgarlic
2 teaspoons saltsalt
2 teaspoons olive oilolive-oil
2 teaspoons ground fennelfennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieceszucchini
4 cups chopped fresh tomatoestomato
1/4 cup chopped fresh basilbasil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)fontina

Instructions (6 steps)

01In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
02Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
03Remove from the heat and add the tomatoes and basil.
04Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.

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Rich recipe — supports nutrition-aware planning.