10-ounce pizza dough (homemade or store-bought)
3 tablespoons tomato sauce
3 ounces mozzarella (low-moisture), thinly sliced
1 large zucchini, ribboned (using a vegetable peeler)
1 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon Dijon mustard
1/2 shallot, minced
Salt and Pepper
1 ounces Parmesan Reggiano, peeled
3 tablespoons pine nuts, toasted
1. Make your pizza dough or grab your store-bought pizza dough. (If I'm strapped for time, I like to go to a local pizza shop near my house and pick up prepared dough. They sell it for $3!)
2. Preheat your oven to 475 F degrees. Stretch out your pizza dough into a thin 10-inch circle (if it's not a perfect circle, no biggie; we'll call it "rustic"). Place the dough onto baking sheet that's been lightly dusted with cornmeal. This will prevent it from sticking. (My pizza stone broke as of recently so if you're using one you obviously won't be putting it on a baking sheet. Do your thing!)
3. Add the tomato sauce to the center of the pizza dough, spreading it evenly. Arrange the cheese over the tomato sauce. Mozzarella melts and spreads like crazy so don't put too much. Transfer the pizza to the preheated oven and bake for 12-15 minutes, or until the edges of the pizza are golden brown.
4. Meanwhile, grab the zucchini, cut off the ends and using a vegetable peeler, slice the zucchini longways, creating "ribbons." Set aside.
5. In a medium bowl, add red wine vinegar and using a whisk, slowly add the olive oil until it emulsifies. Add the Dijon mustard, minced shallot and mix until combined. Salt and pepper to taste. Toss the zucchini with the dressing until lightly coated.
5. Open the oven and carefully place the zucchini mixture atop the pizza. Bake for an additional 1-2 minutes, until zucchini is warm. Top the pizza with pine nuts and shavings of Parmesan. Serve immediately with cold wine or beer--it's a must!
Yields 1 12-inch pizza