Rockin’ Zucchini Bacon & Tomato ‘Za

I think I just found my new favorite way to eat zucchini.

Last night when I got home from TaeKwonDo I was absolutely starving. I have some pizza crusts and zucchini on hand and was fiddling with ideas for how to turn the zucchini into a pizza.

I did a search on google and I found this: Cheesy Zucchini Pizza That Will Rock Your Face

Read it. It’s fun. You almost feel like you are sitting down and having a glass of wine with her as she cooks you dinner …

Her pizza is a luscious, beautiful green. It felt sort of odd messing with that, but well, I never can properly follow a recipe without adding my own twist. I just thought a little red on top would add so much … oh and some tomato/basil feta … wouldn’t that be lovely? And isn’t just about every ‘Za better with a little fresh basil on top?

I ended up with a creation I just couldn’t resist. I ate the whole thing. And then I made it again today for lunch. And munched on it all afternoon. This is zucchini done right.

Rockin’ Zucchini Bacon & Tomato ‘Za

I don’t have exact portions for this pizza so please bear with me … it was all very spontaneous. The amounts you need will depend also on how big of a pizza you want and mine was just an individual pizza so … adjust accordingly! Go back to the original inspiration for exact measurements. She did such a lovely job with all that.

1. Take some ricotta cheese and put it in a food processor or blender with some cooked spinach (be sure to press out the juices with a towel so it’s not too wet), a couple cloves of garlic, some italian seasoning, and a sprinkle of nutmeg. (This is a perfect filling for manicotti or lasagne, btw.)
   
2. Grate some zucchini, press a towel down over it to squeeze out the extra juices, then toss with finely shredded Italian blend of cheeses. The blend I had from the store included part-skim mozzarella, provolone, parmesan, romano, fontina and asiago in it.
3. Take a pre-made pizza crust and spread a layer of the ricotta mixture over it. (I make my own pizza crusts, but you can use a store-bought one if you prefer.)
4. Carefully distribute the lovely zucchini-cheese mixture over the ricotta.
   
5. Toss some chopped tomato hunks and a few bacon bits over it. Crumble feta over the top.
6. Bake at 425 degrees F. for about 12 minutes or until the cheeses are good and melty.
7. Sprinkle with fresh basil leaves.