Zucchini Lattice Topping for Mini Vegan Pizzas

Submitted by Serah B.

"from the book Vegan Lunch Box. Use with Recipe #336816, or other mini pizza crust. You could probably do a pita pizza with this as well."

 

• Ready In: 20mins
• Ingredients: 5
• Yields: 2 mini pizzas
• Serves: 2

ingredients

• 1 medium zucchini
• 0.5 ml kosher salt
• 1 large garlic clove
• 9.85 ml extra virgin olive oil, plus extra for topping
• 0.25 ml fresh oregano or 0.25 ml dried oregano

directions

1. Preheat oven to 500°F.
2. Scrub zucchini but do not peel. Slice zucchini very thinly lengthwise.Place slices in a single layer in a colander and sprinkle with salt. Set aside for zucchini to sweat some of its moisture and drain for about 30 minutes.
3. Meanwhile, mash garlic with pinch of salt. Transfer to small bowl and stir in olive oil.
4. Spoon out half of the garlic oil and spread over surface of one mini pizza crust.
5. Pat zucchini dry with a towel, then weave a lattice pattern on top of the garlic oil, trimming ends as needed to fit.
6. Sprinkle with oregano and a drizzle of olive oil.
7. Repeat for second pizza.
8. Bake for 7 to 8 minutes, until pizza crust is golden and toppings are piping hot.