Zucchini pizza in the oven with semolina and mayonnaise

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   For pizza, we will make the dough using zucchini, we will also use semolina, a little flour and an egg in the dough. Salt to taste. The filling will traditionally include sausage, grated cheese, as well as fried onions and sun-dried tomatoes, all seasoned with Mayonnaise sauce.

2. STEP 2

   

   Peel the zucchini and pass through a meat grinder. You can grate it or use a blender. The main thing is to turn the zucchini into puree.

3. STEP 3

   

   Add semolina to the puree, stir, and let stand for 15-20 minutes. During this time, the semolina will swell.

4. STEP 4

   

   When the semolina is slightly swollen, break the egg and mix. Don't forget to add salt.

5. STEP 5

   

   And to make the dough more sticky and thick, add flour in parts. Mix everything thoroughly and set the dough aside while you prepare the filling.

6. STEP 6

   

   Let's make the filling. Chop the onion.

7. STEP 7

   

   Pour vegetable oil into a frying pan, heat and fry the onion with the addition of spices, take spices to taste. I really love turmeric and coriander, so I added them.

8. STEP 8

   

   Grind the cheese through a coarse grater, cut the sausage into small pieces.

9. STEP 9

   

   The pizza pan must be well greased with vegetable oil and put in the zucchini dough.

10. STEP 10

    

    Place the fried onions.

11. STEP 11

    

    Add sausage to onion.

12. STEP 12

    

    Finally, add tomatoes, cheese and mayonnaise.

13. STEP 13

    

    Place the zucchini pizza in the oven preheated to 200 degrees. Don't rush to pull it out. Cooking pizza in the oven takes 50-60 minutes.

14. STEP 14

    

    Remove the dietary food and cool. You can try carefully removing it from the mold, or it’s better to immediately cut it into pieces and place it on plates and sprinkle with herbs.

15. STEP 15

    

    In this form, zucchini pizza can be served.

Comments on the recipe

Natasha

16.12.2023

4.8

diet pizza. It is better to grate the zucchini for pizza and squeeze it a little so there will be less juice. We take premium flour, pre-sifted. Fry the onion in odorless vegetable oil. Any cheese, but only hard one, will melt better and fry until golden brown. If you don’t have sun-dried tomatoes, fresh ones will do, preferably firm ones. The pizza is very soft and tender. Bon appetit.

asa

16.12.2023

5

Mmmmm, delicious! I'll definitely cook it! And then I only had one like this in KK

Maslova Tatyana

16.12.2023

5

Try twisting the zucchini through a meat grinder, it will be tastier, the dough itself will be more homogeneous and there will be less juice. Although a lot of juice is released from “young” zucchini, and given that it is November, my zucchini was already mature. The juice is perfectly absorbed by semolina; to do this, you need to add it, mix it with the puree and let it sit. There are many pizza recipes, everyone makes it to their own taste.

Marina

16.12.2023

4.7

Of course, it has nothing in common with pizza, but as a casserole, I’ll say “yes” - it’s a worthy dish on the table. Tender, Nourishing, Delicious!!!

Maslova Tatyana

16.12.2023

4.8

Marina, what do you mean by “casserole” and “Pizza”? Casserole is a dish made from pureed products and a binding component, such as cottage cheese-egg, mashed potatoes-egg, etc. The components are mixed and baked. Zucchini pizza also doesn’t resemble a classic one, I agree on this, but it’s difficult to classify it as a casserole either. Zucchini pizza is prepared more in the traditions of Russian home cooking; in the 90s, when pizza became widespread in Russia, similar pizza was prepared at home, in the kitchen. This pizza was more like a shanga with a filling appropriate for a pizza.

Ira

16.12.2023

4.8

Maslova Tatyana, a very original pizza base - with zucchini, a great idea! Why not? It will turn out very tasty, but you can use any fillings you like or whatever you have lying around in the refrigerator, as they say. Thank you very much for the recipe!