Roasted Zucchini and Potato White Pizza with Gorgonzola and Mixed Herbs

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All Photos © Christine Elise McCarthy 2014

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Untitled

vromans back

I have REALLY been underachieving here lately & these pictures of this pizza are no improvement – but – the pizza was yummy so I am posting it anyway.

I decided to make use of my bursting herb garden here & use some of the fragrant herbs there.  See my scallions there – regrown from the cut off ends?  Impressed?  You can do it, to!  Just put the white, rooted end in a glass of water & watch the tops regrow!  Then – stick’m in some dirt.  VERY satisfying!

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Anyway – pizza never really feels like a recipe exactly.  It feels like a suggestion.  So – here is the combination I am suggesting today.   Also – the quantities are up to you  – as in – how much Gorgonzola & herbs.  It is very much a matter of personal taste.

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Roasted Zucchini and Potato White Pizza with Gorgonzola and Mixed Herbs

INGREDIENTS

Your favorite pizza dough (I make THIS in my bread machine)

1 zucchini – cut into thin rounds

1 potato

Gorgonzola cheese – crumbled

Parmesan cheese – grated

Fresh chopped herbs (I used a mix of lemon thyme, thyme, rosemary, oregano & parsley)

Olive oil

1 head of garlic (optional)

Salt (I am currently infatuated with pink Himalayan salt)

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 DIRECTIONS

Heat the oven to 350 degrees.

Toss the zucchini rounds with some olive oil & salt & spread on a cooking sheet in a single layer.

Peel the potato & rub it with olive oil & wrap it in foil.

If using the garlic – cut the top of the head, drizzle with olive oil & wrap in foil.

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 Roast the zucchini for about 20 minutes or until it is softened & just starting to color.  Drain on paper towels.

Bake the potato (and the garlic – if you are using it) for about 45 minutes & then let it cool enough to handle.  Slice the potato into thin rounds.  It is OK if the potato is not completely cooked through.  The baking was just to soften it a bit.  If using the garlic – squeeze the soft cloves out & mash a bit.

Raise the oven temperature to 475.

Roll the dough out, place it on a greased pizza pan or on parchment paper on a cooking sheet & assemble the pizza.  I did not add the roasted garlic but – if you are using it – smear it on the dough.  I drizzled olive oil & some salt on the dough & then topped it with circles of potato & zucchini.  Add the cheeses & herbs.

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Bake for about 12 minutes or until the cheese is melted & the crust is cooked to your liking.

Eat it up!  🙂

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