≡   Categories
Brooke's Pizza Pollo

3 or 4 medium zucchini, about 2 pounds
3 eggs, lightly beaten
1 cup finely chopped onion
Salt to taste if desired
13 cup whole-wheat flour
1/2 cup finely grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh basil or 1/2 that dried
Freshly ground pepper to taste
1 cup red or green sweet pepper, seeded, deveined and cut into 1/4-inch cubes
1/2 cup chopped pitted black olives, preferably imported Greek or Italian
1/2 cup skinned, boneless cooked chicken breast cut into shreds, about 1/4 pound
2 cups fresh or canned tomato sauce
1/4 pound cheese such as Gruyere, Fontina or cheddar, grated, about 1 cup loosely packed
1/2 teaspoon dried crumbled oregano


Preheat oven to 350 degrees. Trim off ends of zucchini. Grate using food processor or hand grater. There should about 6 cups. Empty zucchini into clean cloth and squeeze to extract as much liquid as possible. Drained zucchini should yield 3 1/2 cups fairly firmly packed. Put zucchini in mixing bowl and add eggs, onions, salt, flour, mozzarella, Parmesan, basil and pepper. Blend well. Pour mixture into center of pizza pan 13 inches in diameter. Smooth neatly to edges. Bake 25 minutes. Remove pizza base from the oven and scatter cubed pepper, olives and chicken over top evenly. Spoon on tomato sauce. Sprinkle evenly with grated Grey ere and oregano. Return pan to oven and continue baking 25 to 30 minutes.

Source: cooking.nytimes.com