Youngbranch shop

Youngbranch shop



Zucchini, Shallot & Pecorino Pizza // The Need to Slow Down

I was working on my built-in cookbook shelf a while ago and managed to use the wrong piece, make two way too short cuts, and nearly break my wrist with a compound mitre saw (don't ask).  This insanity continued for some time until I realized I was hungry.  Not just hungry, but hungry hungry and angry/irrational.  Not good combinations.  During this whole renovation thing, I've come to appreciate the relief of taking a break every once in a while - and the necessity of it.  So, instead of using that darn mitre saw and probably losing some fingers, I'll use my oven.

This is a recipe for Zucchini, Shallot, & Pecorino Pizza - a healthy(ish) and delicious dish, sure to please almost everyone (there's always a veggie hater out there).


1 medium-sized zucchini
1 shallot
2 cloves garlic
2 T butter
dash of salt
mozzarella cheese
pecorino cheese
cracked black pepper to taste

dash of olive oil

1 batch of whole wheat pizza dough


Using a vegetable peeler, slice the zucchini into long, thin strips. 

Chop shallot and garlic into small pieces.

Add shallots, garlic, butter and salt to taste to a frying pan on medium heat.  Sauté until shallots soften and begin to caramelize.  

 Add zucchini and vermouth, cooking until most of the liquid is gone and zucchini is limp. 

Drizzle olive oil over your prepared pizza dough.  Spoon zucchini, shallot, and garlic mixture over the pizza, trying to keep it somewhat uniform.  Cover with your desired amount of mozzarella cheese and a dusting of pecorino (asiago, romano, parmesan or any other flavorful cheese would work too).
Sprinkle with freshly cracked black pepper. 

Bake in 350 degree oven until the cheese is slightly browned on the edges and bubbly. 

Now enjoy that pizza!

Moral of the Story:

Take a break once in a while.   
It's good for a body's sanity.