Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 pound pizza dough
- 3 cups fontina cheese, shredded
- 4-5 ounces cubed pancetta, cooked
- 1-2 large zucchinis, about 12 ounces, shredded on the biggest box grater setting
- Basil for garnish
- Lemon wedges for serving
- 4 tablespoons olive oil
- 2 tablespoons shredded Parrano cheese
- 1 head garlic
- Pinch chili flakes
Instruction
- Pre-heat your oven to 500 degrees. Combine the zucchini and 1 teaspoon kosher salt in a small bowl and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.
- Divide the pizza dough onto a small baking sheet to create a large rectangle. Use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
- Top the pizza with the shredded fontina cheese and then add the drained zucchini on top. Transfer the pizza into the oven and bake for 12-13 minutes until the crust is golden and just crisp.
- Remove pizza from the oven and top with the chopped pancetta. Season with salt and pepper and additional red pepper flakes and basil, slice and serve. Great with a little lemon juice on top.
