Fall is, by the calendar, most definitely here but the weather, at least as of a few days ago, told a different story. Until yesterday, my tomatoes were still ripening on the vine. The colder temperatures in Ottawa today forced me to pick the last green ones and ripen them indoors. But, I still have enough zucchini, vine ripened tomatoes and oregano to pull off one last zucchini pizza with most of the vegetable ingredients from my garden. This is a recipe I discovered in July. I've made it several times since; it's become a true favourite for all of us. The flavour will blow you away. It has a ton of zucchini on it but it might be difficult for someone not in the know to guess that, which makes it a great choice if your kids turn their noses up at vegetables. Well, it's finally time that it became part of What's Cooking Wednesday. It is dead simple and just darn tasty.
Zucchini Fontina Pizza
1 pizza crust of your choice (pre-baked, raw dough, pita bread, you choose)
2 tbsp olive oil
1 cup finely chopped onion
1 tbsp chopped fresh thyme or 1 tsp dried
2 cups grated zucchini (about 1 medium)
1/4 tsp salt
1 large tomato, diced
1 3/4 cups grated Fontina cheese
Preheat oven according to the directions for the pizza crust you are using.
In a large skillet, heat oil and saute the onions and thyme on medium heat for about 5 minutes, until the onions soften. Add the zucchini and stir in the salt. Continue to cook for 2 minutes. increase the heat and add the tomatoes, stirring for another 1 to 2 minutes. Remove from the heat.
Spread the zucchini mixture on the pizza crust and sprinkle the cheese on top. Bake.