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Tuesday, August 6, 2013

Tuesday's Cupboard—Zucchini-Pomodoro Pizza

Original recipe from WeightWatchers ®, Pizza, Pizza 2003

This yummy topping is perfect for a 10" Boboli thin-crust pizza!  The rich flavors of the roasted plum tomatoes (i.e. pomodoro), fresh rosemary, fresh oregano, and fried zucchini-garlic make this a light & simple summer meal.  I sprinkled grated parmesan and romano cheeses on top of the veggies before I popped the pizza into the oven.

Roasted tomatoes & fresh herbs make this pizza fantastico!

Zucchini - Pomodoro Pizza

Makes 6 slices from a 10" crust_2-1/2 cups topping

PREP TIME:  15 minutes to chop the veggies + 30 mins to roast the tomatoes + 10 mins pizza baking time = 55 mins

EQUIPMENT:  Roasting pan, nonstick foil, olive oil PAM, large nonstick skillet


•  1 lb. fresh plum tomatoes, sliced lengthwise, then cut into thick slices
•  1 5" sprig of fresh rosemary, leaves whole or chopped (depending on your preference)
•  kosher salt
•  Olive oil PAM

•  1 T. olive oil
•  2 medium zucchini, sliced whole into 1/4" pieces
•  2 T. chopped garlic (I used jarred in water)
•  2 sprigs of fresh oregano, leaves chopped
•  grated Parmesan & Romano cheeses

•  1 10" thin-crust Boboli pizza crust


1.  PREHEAT over to 450°F.  Line a roasting pan with non-stick foil & spray lightly with olive oil PAM.  

2.  Arrange tomatoes cut-side up in a single layer on the pan.  Sprinkle with fresh rosemary.  Roast until tender & lightly charred on the skin side, 20-25 minutes.  Sprinkle with kosher salt while still hot.  When cool, slide the tomato mixture into a small bowl & keep the roasting pan as is for later use.  Reduce oven temp to 425°F.  

3.  Meanwhile, heat a large nonstick skillet oer medium heat.  Swirl in the oil, then add the sliced zucchini in a single layer, as much as possible.  Add chopped garlic & cook, turning the zucchini slices to brown on both sides, about 10 minutes.  When browed, add the fresh oregano & stir to combine.  Sprinkle with kosher salt to taste (a scant teaspoon).


1.  Using the roasting pan from the tomatoes, swish the Boboli pizza top side down in the roasting juices to lightly coat the top of the pizza crust.  

2.  Then, add the roasted tomatoes & the roasted zucchuni-garlic-oregano mixture to the top of the pizza.  Use your fingers to evenly distribute the tomatoes & the zucchini mixture.  

3.  Lightly sprinkle grated Parmesan & grated Romano cheese over the veggies.  

4.  Bake in a 425°F oven for 8-10 minutes or until heated through.  The crust burns easily, so check it after 10 mins, then add increments of 5 minutes until done.  

Buon appetit!  

Roasted plum tomatoes with fresh rosemary & kosher salt

Slice the zucchini whole in 1/4" slices

Use fresh oregano & rosemary

Fried zucchini & garlic_add the fresh oregano at the end
Ready for the oven