I mean, am I just a walking, talking, eating cliché or what?!
Unless you’re also moving this weekend (in which case, I feel your pain) I doubt any of you are thinking, It’s Memorial Day so let’s make PIZZA!
But you should be. And here’s why:
(a) You can and should totally grill this pizza!! I promise not to be totally jealous of the fact that you have a grill and don’t have to heat your whole apartment to 500 degrees. I won’t even invite myself over to eat. Maybe.
(b) IT. IS. EASY. But feels fancy!! I mean, it has something with a hard-to-pronounce Italian name on it!! (broo-sketta? broo-shetta?) (it’s the former, I’m sure of it) If that doesn’t impress your guests, I don’t know what will.
(c) Italian words notwithstanding, it really is easy. BECAUSE IN MY VERSION YOU BUY THE BRUSCHETTA. I mean, you could make it, but why make your life harder than it has to be?? (<– I seem to be incapable of learning this, but when you’re entertaining outsourcing as much of the legwork as possible is key)
(d) It’s covered in ZUCCHINI! And if there’s a more quintessentially summery vegetable than that, I have yet to encounter it. Truly.
(e) And, last but certainly not least, it’s. just. good. And that, my friends, is reason enough.
- 1 tbsp active dry yeast
- pinch of sugar
- 1 cup lukewarm water, divided
- 3 cups bread flour
- 2 tsp sea salt
- 2 tbsp olive oil
- 16 oz bruschetta
- 2 medium zucchini, cut into ¼-inch dice
- 8 oz mozzarella, grated
- In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
- In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours
- Heat oven to 500F.
- Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
- Spread the bruschetta over the dough leaving a 1-inch border around the edges. Sprinkle the zucchini cubes and grated cheese evenly over the top.
- Bake for 15 minutes, or until the bottom starts to brown. Let rest for 5 minutes before cutting and serving.