How to End a Monday {the Right Way}… Summertime Zucchini Pizza

First… eat some dark chocolate after lunch.

lunch was a french dip sandwich… just FYI.

Second… hit the gym for an epic workout.

Don’t forget to hydrate and possibly eat some delicious snacks after…

Cook some yummy dinner with your Man while drinking wine.

The Recipe from Summertime Pizza with Zucchini.

I found this recipe today on Real Simple. They had a whole article on How to use up your Zucchini.

The love affair continues and I create another shrine to zucchini.

This recipe is gluten free, easily dairy free, vegetarian, and easily vegan!

This recipe makes 4 servings (but with Max and I… it becomes 2)

Here’s what ya need:

2 medium zucchini (i <3 u!)
a giant sized handful button mushrooms
1/2 red onion
1 pizza crust, we used Bob’s Red Mill
salt
pepper
oregano
basil
1 clove garlic
4 TBSP evoo
parmesan for sprinkling

Here’s what ya do:

Pre heat oven to 450 degrees. Prepare pizza crust as package intends. We used a bag of Bob’s Red Mill, gluten free mix.

Spread pizza dough onto a baking sheet into a large square/rectangle that is about 1/4 inch thick.

Slice zucchini into thin, long slices. Toss with 2 TBSP evoo. Lay slices onto pizza crust leaving a small crust area uncovered. Overlap the slices slightly. Top with salt, basil, and oregano. Put pizza in the oven until crust is golden brown and crispy on the edges, about 20 minutes.

While the pizza cooks, slice button mushrooms and slice the 1/2 onion. Heat 2 TBSP evoo in a pan on medium high heat. Crush the garlic clove into the oil and heat for about a minute. Add mushrooms, onion and black pepper. Stir until cooked through. Do not over cook until the onions are caramelized.

Remove the pizza from the oven and slice into quarters. Top each slice with the mushroom and onion mixture. If desired sprinkle parmesan over the top. Enjoy.

We enjoyed our slices with a malbec. It was a perfect pairing.

I honestly don’t think there is a better summertime pizza out there. This recipe is so light and super quick to make. Absolutely perfect for hot weather.

It’d also make a great appetizer.