You won't miss the pepperoni on this delicious vegetarian pizza. Thanks to Parker Arts Culinary Instructor Michele Lillie for this recipe!
Pizza dough, homemade or store-bought
1 (14-ounce) jar roasted red peppers
½ pound smoked fresh mozzarella, sliced (can substitute shredded smoked Gouda or regular mozzarella)
1-2 onions, thinly sliced
1 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
½ medium zucchini, sliced very thin into discs (think of pepperoni slices as a guideline)
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes, reduce if prefer less spiciness
1 teaspoon dried Italian seasoning
1. Place pizza stone in oven and preheat to 500 degrees F.
2. Place butter and oil in a skillet and heat over med heat until butter foams. Add onions along with a sprinkling of kosher salt. Slowly cook the onions until brown, being careful not to burn them. As they caramelize, they will turn brown and reduce in volume. Can water and scrape up fond. The longer they cook, the sweeter the flavor. Cook until done to your desired taste.
3. Drain the red peppers very well and pat dry with paper towels. Place peppers in a food processor and grind into a paste.
4. Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients. Add oil to coat, about 1 Tbsp. Toss discs well to evenly coat with seasonings.
5. Roll out pizza dough on floured surface to desired size & shape. Place on parchment paper and then on pizza peel. Spread red pepper paste in a thin layer.
6. Arrange your zucchini slices around your pie: as little or as much as you like, but do not overlap slices or your pie will be wet.
7. Top paste with caramelized onions and thin slices of smoked fresh mozzarella cheese.
8. Bake 7-10 minutes until cheese is bubbly and golden and edges of pizza are crisp.