Bumper Crop Pizza

So I hear summer is coming to a close. You know what that means? Everyone and their mother is looking for ways to use up all of that gosh darn zucchini!

Well, I've got a treat for you. I've had a zucchini sitting on my counter for a couple of weeks but nothing had inspired me to use it. That is, until I saw Jenna's recipe for Cheesy Zucchini Pizza over at Eat, Live, Run. I followed her recipe with just a few tweaks.

• My pizza dough was larger than hers so I had to make more of the ricotta mixture - darn!
• I cooked the pizza according to my mix's directions, which ended up being 25 minutes at 425F.
• I topped the pie with tomato slices and basil - which are both bursting from my garden
• I couldn't help but add more cheese...I sprinkled a Parmesan & Romano mixture over the top

Here are some photos of the process of building this masterpiece!

I used one giant zucchini, so I decided to scoop out the seeds because they were pretty big and tough.

Successful grating means no bloody knuckles!

Drain the zucchini...and squeeeeeeeeze the liquid out of it.

Making the garlic & ricotta mixture.

Dough ball

That's gonna be a lot of pizza! (Better make some more of the ricotta mixture...)

Schmeared with cheesy goodness.

Topped with grated zucchini, mozzarella, and hot pepper flakes.

Sliced, de-seeded, and blotted tomatoes

Half-way through baking, I added the tomato slices.

Out of the oven! I love when the cheese browns.

Sprinkled with Parmesan & Romano

Basil confetti...

...freshens it up!

I enjoyed a couple of pieces with wine and bubbly water. And then I went back for more.

I ended up with a big pizza - it could easily feed 5. But that's ok...I'm already looking forward to lunch tomorrow!

Really, this pizza was so good! It's a great way to add even more veggies to your diet. And the zucchini has a very mild flavor, so don't be scared! If you're interested in making this for yourself, please follow this link to Jenna's recipe. This one was a hit in my book!

Any other ideas on how to make the base recipe with an added twist? Maybe a Mediterranean spin by adding tomato, feta, and olives? Or what about adding walnuts and mint or basil?