Zucchini and Fresh Tomato Pizza with Fontina

Moosewood Restaurant, New Classics


2 c. thinly sliced onions

4 c. sliced zucchini

2 or 3 garlic cloves, minced or pressed

2 c. chopped fresh tomatoes

2 tsp. salt

1/4 c. chopped fresh basil

2 tsp. olive oil

Pizza crust

2 tsp. ground fennel seed

2 c. grated Fontina cheese (optional)


In a skillet , sauté the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.  Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.  Remove from the heat and add the tomatoes and basil.  Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.  Then top with cheese if you wish and bake according to the pizza crust directions. Yields enough for two 14-inch pizzas.