Overview
- Prep & Cook Time: 25-35 min.
- Difficulty Level: Easy *
- Spice Level: Mild *
- Servings: 2
You Will Need
- 1 Baking Sheet, 1 Mixing Bowl, 1 Small Non-Stick Pan
Ingredients
- 2 Garlic Cloves
- 1 oz. Shredded Asiago Cheese
- ¼ tsp. Red Pepper Flakes
- 1 Zucchini
- 1 Rosemary Sprig
- 4 oz. Grape Tomatoes
- 2 Naan Flatbreads
- ¼ oz. Pine Nuts
- 1 fl. oz. White Cooking Wine
- 4 fl. oz. Light Cream
- Olive Oil
- Salt
Recipe Steps
Before You Cook
- Preheat oven to 400 degrees
- Thoroughly rinse produce and pat dry
- Prepare a baking sheet with foil
- Ingredient(s) used more than once: garlic, Asiago cheese, red pepper flakes
Step 1 - Prepare the Ingredients
Using a peeler, shave
zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. In a mixing bowl, toss zucchini ribbons with a pinch of
salt. Set aside at least 10 minutes. Mince
garlic. Stem and mince
rosemary. Slice
tomatoes into thin rounds.
Step 2 - Par-Bake Flatbreads and Toast Pine Nuts
Place
flatbreads directly on oven rack and bake in hot oven until lightly browned, 5-6 minutes. Carefully remove from oven and set on a clean work surface. While flatbreads par-bake, heat a small non-stick pan over medium heat. Add
pine nuts to dry, hot pan. Stir often until aromatic and lightly toasted, 1-3 minutes. Transfer pine nuts to a plate. Wipe pan clean and reserve.
Step 3 - Make the Sauce
Return pan used to toast pine nuts to medium heat. Add 1 tsp.
olive oil and half the
garlic (reserve remaining for tomatoes) to hot pan. Cook until aromatic, 30-60 seconds. Add
wine and reduce by half, 1-2 minutes.
Add
cream,
rosemary, half the
Asiago, and half the
red pepper flakes (to taste) (reserve remaining of both for topping pizza). Bring to a low boil and stir occasionally until thick enough to coat the back of a spoon, 1-2 minutes. Remove from burner and season with a pinch of
salt.
Step 4 - Bake the Pizzas
Pat
zucchini ribbons dry. Reserve ribbon bowl; no need to wipe clean. Divide
sauce between
pizzas and top each evenly with zucchini ribbons, remaining
Asiago, and remaining
red pepper flakes (to taste). Place pizzas directly on oven rack, with prepared baking sheet on rack below to catch any drips. If you prefer a chewier crust, cook pizzas on baking sheet. Bake until crust is browned and cheese melts, 8-10 minutes. While pizzas bake, marinate tomatoes.
Step 5 - Finish the Dish
In bowl used for
zucchini ribbons, combine
tomatoes, remaining
garlic (to taste), and a pinch of
salt and
pepper in bowl. Toss to coat and set aside. Rest cooked
pizzas at least 3 minutes. Discard excess tomato liquid and top pizzas with
tomatoes and
pine nuts. Plate dish as pictured on front of card. Bon appétit!
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