Zucchini Pizza

With Mozzarella and Onion Jam

We are in a strong Italian mood this week and can you tell me what is better to celebrate the love for Italy than with a pizza?? Ok, maybe pasta, and a million other things, but we gotta start somewhere!

Here’s the first of our Italian-vibe collection of recipes. We taught you how to make the dough, now the toppings are up to you, but with this zucchini pizza you can never go wrong ❤

Here’s what you need for the zucchini pizza:

  • Onion jam
  • Zucchini
  • Mozzarella

Ingredients for the zucchini strips:

  • 1 large zucchini
  • 1 tablespoon of salt
  • 1 teaspoon of olive oil

Prep the zucchini strips:

  1. Wash the zucchini and using a potato peeler thinly slice it into a big bowl.
  2. Rub the salt into the zucchini strips and let the salt draw out their moisture for at least 20 minutes.
  3. Strain away the water in a colander and wash the zucchini in cold water. Drain away all remaining water and put the zucchini back in the bowl and drizzle with a teaspoon of extra virgin olive oil

Here’s what you need for the onion jam:

  • 3 yellow onions
  • 100 ml heavy cream
  • Black truffle paste (optional)
  • Olive oil
  • Salt and pepper

Prep the onion jam:

  1. Slice all of your onions in thin strips. Add them to a saucepan on medium heat with a tablespoon of olive oil and start sweating the onions. Fry the onions for about 20 minutes or until dark and caramelised.
  2. Add salt, pepper and 100 ml of heavy cream and blend the onions into a chunky jam.
  3. To boost the flavor, add a teaspoon of black truffle paste. Available in most big supermarkets

Time to put everything together:

  1. Open your pizza dough to your desired size.
  2. Spread out the onion jam in a nice and thick layer.
  3. Place the zucchini strips around the entire pizza.
  4. Take a ball of mozzarella and tear it into small pieces on the pizza.
  5. Finish by drizzling around two teaspoons of olive oil on the pizza.
  6. Bake the pizza as the main recipe describes.
  7. When the pizza is fresh out the oven, drizzle it with a dash of good balsamic vinegar.

Recipe by our chef Anders Vestergaard