Zucchini Bruschetta Pizza
 
 
Topped with tiny cubes of zucchini, storebought bruschetta, and TONS of mozzarella, this zucchini bruschetta pizza is fresh flavored and super cheesy in the best ways.
Yield: 8 slices
Ingredients
For the pizza dough
  • 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
For the pizza toppings
  • 16 oz bruschetta
  • 2 medium zucchini, cut into ¼-inch dice
  • 8 oz mozzarella, grated
Instructions
  1. 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.
  2. 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
  3. Heat oven to 500F.
  4. Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
  5. 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.
  6. Bake for 15 minutes, or until the bottom starts to brown. Let rest for 5 minutes before cutting and serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/05/zucchini-bruschetta-pizza.html