Photo by the lovely Deb Perelman AKA Smitten Kitchen
I’d made this pizza a few times before and loved it for it’s colorful, circle-patterned appearance and crisp, tangy flavors, but our sometimes-kitchen resourcefulness inadvertently made our most recent version the best yet. We’d made a veggie gratin the day before and Cooks Illustrated had advised us to sprinkle salt on all the veggies pre-assembly to sweat out the water that usually plagues veggie gratins. We had leftover salted zucchini squash and decided to make this pizza and, in short, it blew all previous renditions out of the water.
The salting is an extra step, but well worth it: after you slice the zucchini, salt it and let sit on paper towels in a single layer for about 20 minutes. Get the rest of the pizza ready and then blot the slices with additional paper towels before adding them to your pie. Everything will be well-seasoned, crisp and delicious (unless you somehow manage to eff it up, but I’m thinking positive thoughts).