Sunday is typically pizza night at our house. But this is not the stereotypical “senior citizen” habit of doing the same thing, on the same day, at the same time every week kind of thing. We REFUSE to go there. This is just a “We love pizza” thing and the Sunday night part of it is a throwback to when we were working and it was an easy way to end the weekend. No…we no longer order pizza very often…we make our own, experiment, change it up and just have fun with it. Sure…it is more labor intensive than ordering pizza and takes longer…but we have time. And we enjoy it.
We have done the cauliflower crust. We have made regular homemade pizza crust and grilled it. We have done a spaghetti squash pizza casserole (not really pizza but uses pizza ingredients and it is DELICIOUS). Our pizza toppings range from the traditional to more artisan options like prosciutto, fresh mozzarella pearls and arugula.
So last week, when I ran across a blog post about zucchini pizza crust I just had to try it. Perfect time of year for it, right? And, it was delicious! That said…I plan to experiment with some tweaks next time, mainly because we are basically thin and crispy crust lovers and that seems to be very difficult to accomplish with most of the crusts we have tried. This crust was not crispy, though it did hold up to hand-held eating. I have some ideas that might crisp it up a bit, so will try that next time, but the flavor was amazing. It made WAY more than I expected it to so we have enough pizza for two meals and then some. We will see how it reheats. But, take a look. Delicious?
If you like to live on the wild side when it comes to cooking, check out the recipe here. We didn’t do the brown sugar tomato part of it, but if you’re into that, knock yourself out. And if you have suggestions on other great pizza experiments, let me know. We’re not just reinventing retirement, we’re reinventing pizza!!