Thin-crust pizzas like this one must be crispy; if not, the sauce and toppings quickly turn a thin crust into a mushy mess. And to create a crispy crust, you must use a preheated cast-iron pizza pan or ceramic pizza stone. Here are my helpful tips for using them:
1) Place the pan or stone in the oven before you turn it on. If you place a cold pizza pan or stone in a very hot oven, it could crack.
2) Use parchment paper with ceramic pizza stones! If you already use a ceramic pizza stone and have noticed that whenever you use it the kitchen fills with smoke, it is likely because you haven’t used parchment paper. If you do not line the ceramic stone with parchment, the oils from the pizza will seep into the porous stone, and whenever you heat the stone, the oils in it will start to burn, leading to a smoke-filled kitchen.
Ingredients
- 1 cup Tomato Sauce, Yellow Marinara Sauce, or Pizza Sauce
- 1 yellow tomato, cut into ⅛-inch-thick slices
- 1 (4-ounce) ball fresh mozzarella cheese, cut into ⅛-inch-thick slices
- ¼ cup fresh basil leaves
- Place a cast-iron pizza pan or pizza stone in the oven and preheat the oven to 525°F. (Preheating the pizza pan/stone helps create a crispier crust.) Make the Crust
- In a large bowl, combine the shredded zucchini and salt. Toss together and set aside for 10 to 15 minutes. Squeeze as much excess moisture out of the zucchini as you can, discarding the water. Place the zucchini back in the bowl. (Do not skip this step or the pizza crust will be soggy.)
- To the zucchini, add the Parmesan cheese, oregano, basil, and egg. Mix with your hands to incorporate all of the ingredients.
- Place a piece of parchment paper that is at least 15 inches long on a large cookie sheet without edges, so you can slide the parchment onto the pizza stone easily.
- Place the dough onto the parchment paper. Using your hands, spread the dough to form a circle 12 inches in diameter and ¼ inch thick. Pinch the edges to form a crust. Slide the crust on the parchment paper onto the hot pizza stone in the oven. Bake for 8 to 10 minutes, until the crust starts to brown.
- Remove the crust and stone from the oven. Top the pizza crust with the sauce, tomato slices, cheese slices, and basil. Return to the oven and bake for an additional 4 minutes, until the cheese is melted and golden.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 199 kcal Calories from Fat: 115.2 kcal |
|
% Daily Value*
|
| Total Fat 12.8 g 37% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 1.6 g 4% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |