Vegetable Basil & Zucchini Thin Crust Pizza

One late Saturday morning, we were wondering what to make for lunch. We wanted something that wouldn’t take many ingredients (we needed to go grocery shopping) and use the some veggies we had left from a salad the day before. And I remembered that somewhere I read a Pizza Crust recipe that didn’t have any yeast in it. Again, we didn’t have many ingredients around! So Pizza it was! I started looking for the recipe…and then found this one! It didn’t have any baking powder in it either. I know what you’re thinking… It is strange! But so much worth it. This has to be one of the best Thin Crust pizza recipes I’ve tested and it’s also extremely easy to do.

One thing I have to be very bold about is Step#6: the tapping. I didn’t do that and got huge bubbles on my crust. Since I was baking two crusts, halfway through the baking, I pinched the bubbles and rotated their positions in the oven. You’ll see that this batter also is… very liquid. Don’t be scared! That’s how it’s supposed to be. Just make sure that it covers the pizza pan like a normal crust would. For the tomato sauce, we used some left over from our Basic Tomato Sauce, adding a tablespoon of Tomato Paste to thicken it up a bit.

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Thin Crust Pizza
Thin Crust Recipe from AllRecipes.com
Serving Size: 8

Thin Crust Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk
1 cup of Tomato Sauce
1 tablespoon of tomato paste
1 lb. shredded Mozarella Cheese
1 cup of chopped Zucchini and Tomatos
2 tablespoons of black olives, cut into small pieces
Salt and Pepper to taste

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a rimmed pizza pan or baking sheet.
  3. In a large bowl, stir together flour, salt, oregano and black pepper.
  4. Mix in eggs and milk; stir well. The batter will look like the one for pancakes or waffles – it’s ok. Don’t panic as I did.
  5. Pour batter into prepared pan and tilt (or spread) until evenly coated. Tap the pan a few times on the counter, so the bubbles rise and you get rid of them.
  6. Bake in preheated oven for 15 minutes, then take the pizza out and pinch any bumps that might have come up – I still had a few.
  7. If you’re baking two pizzas at once, rotate their position inside the oven. Bake for remaining 10-12 minutes until set.
  8. While the crust bakes, mix the tomato sauce and tomato paste in a sauce pan, and just warm it up a bit.
  9. Remove crust from oven.
  10. Drizzle on pizza sauce and sprinkle on vegetables (Zucchini, Tomato and olives), ending with the cheese.
  11. Top with salt, pepper and basil.
  12. Bake until cheese is melted, about 15 minutes. Let it sit for about 5 minutes before slicing.

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

Vegetable Basil & Zucchini Pizza

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2 Responses to "Vegetable Basil & Zucchini Thin Crust Pizza"

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  1. Seth Mariscal

    Wednesday August 24th, 2011 at 12:04 PM

    This looks like a great recipe! Sounds like something I can throw together at my MIL’s and freak her out hehehehe

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