Zucchini-Crusted Pizza

Page 166

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This makes a very soft crusted pizza, which shrinks by about half its height. It is just there, it doesn’t have any noticeable flavor. I think it could be improved in flavor and texture by the addition of some cornmeal. I followed the recipe exactly using a jelly roll pan (place the crust in the center, not at the edges; it makes it easier to loosen). It was nice to eat something so full of vegetables.

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