The Quicky 3 Veg Pizza w/Tapenad Sauce
1 zucchini sliced thin
4 small tomatoes sliced medium (1/4 inch)
1 Handful of dehydrated sliced mushroom medley**
EVOO (extra virgin olive oil)
1 clove of garlic paste or minced
1 cup of Gouda cheese (not smoked)
1/4 Parm/Reggiono cheese
3 Tbsp Black olive tapenad
1 whole sheet of Lavash bread (middle eastern flat bread)
Preheat Oven to 550
Do not oil the pizza stone
Place down your lavash
Mix olive tapanade with 1Tbsp of EVOO and garlic
Spread thin across the lavash
Spread around the slices of zucchini
Drizzle a little EVOO over the zucchini’s
Spread the Gouda all over
Toss the mushrooms across
Place fresh tomato’s all around
Sprinkle Parm/Reggiono on top
Bake for 7-10 min. the edges will look med/dark crispy brown
Cut into 4 squares and eat hot
** reconstitude in warm/hot water, ring out the extra water after 10 min. You can save the water for a risoto, sauce or soup but if it will be more then 3 days freeze it.
The mushroom medley I like is Shiitake, oyster and porcini
If you do not have a pizza peel then you can either make it right on the stone which is screaming hot and hard on the back also you better have everything ready to go and work super fast or get a piece of thin plywood put aluminum over it at use corn meal to roll the pizza off, as long as your pizza is not bigger then the piece of plywood (watch out for splinters).
If your pizza dough does not slide around when you first place it down, DO NOT build your pizza because the toppings only make it heavier and it really won’t slide.
The oven must be preheated to your highest setting in order to crisp the whole underneath of your pizza and cook the toppings.