Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. whole wheat pizza dough crust

  3. 2 tablespoons pine nuts

  4. 2 tablespoons olive oil -- plus additional for pan

  5. cornmeal for pan --

  6. 1 teaspoon white wine vinegar

  7. 1/2 teaspoon garlic -- minced

  8. 1 small zucchini -- thinly sliced (about 3/4 cup)

  9. 1/3 cup red onion -- very thinly sliced

  10. 3/4 cup provolone cheese -- grated

  11. coarse salt

  12. fresh ground pepper

  13. 1/2 cup mozzarella cheese -- grated

  14. 1/3 cup bel paese cheese -- slivered

  15. 1/4 cup gorgonzola cheese -- crumbled

  16. 6 tablespoons parmesan -- freshly grated

  17. 1 tablespoon parsley -- fresh, chopped

Instructions Jump to Ingredients ↑

  1. Prepare Whole Wheat Pizza Dough through Step 3.

  2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside.

  3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired.

  4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat.

  5. Complete Whole Wheat Pizza Dough.

  6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately.


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