Happy Monday, everyone!
I hope you had a wonderful Mother’s Day weekend! It was a pretty low key weekend for us–on Saturday, I woke up thinking I was in Hawaii! It absolutely poured all day long but was hot and humid and just sticky. If I have to put up with weather like that, I at least want a beach day at the end of it!
That night there was a brief respite, so Jeff and I got outside and walked downtown for dinner. It was nice to get out of the house and actually spend a little time together. We’ve both been so busy lately that it’s been hard to catch up.
On Sunday, I enjoyed the sunshine by going on a run and getting some work down outside. Then, while I cooking dinner, I was suddenly inspired to actually do a little prep work for the rest of the week’s dinners. I’ve been so unmotivated in the kitchen lately, so Jeff has basically been doing all of the cooking, but I picked up the Better Homes and Gardens special release magazine at Barnes & Noble and was so inspired–their recipes + my cravings = total inspiration.
After food prepping for the rest of the week, I got to work on Sunday night’s dinner: chicken + veggie pizza on homemade zucchini cornmeal crust. Jeff was totally skeptical, but we both ended up loving the results! Once the crust was assembled and cooked, we topped it with pesto, sun dried tomatoes, mozzarella, green olives, apple, bell pepper, jalapeño, and rotisserie chicken. You needed a fork to eat it, but that may have just been due to the weight of the toppings.
I can’t wait to try it again!
Zucchini Cornmeal Pizza Crust*
Makes 1 crust
2 small zucchini, grated (about 2 cups)
1/2 cup cornmeal
1 cup white cheddar cheese
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
Pre-heat oven to 425 degrees.
Place grated zucchini in paper towels and squeeze to release excess moisture. If time allows, like sit in a warm, dry place for about an hour to help remove more moisture.
When ready, combine zucchini, cornmeal, cheese, egg, salt, and pepper in a large bowl and combine.
Coat a baking sheet with olive oil and a little excess cornmeal. Place zucchini mixture on the baking sheet and press firmly onto pan, shaping into a round.
Bake for 20 minutes or until golden brown. Remove from oven and carefully use a spatula to separate the crust from the pan.
Add desired toppings and make for 10 more minutes.
Time: up to 90 minutes
*Adapted from Better Homes and Gardens