Recipe: Zucchini And Tomato Pizza
Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries,” Madeline says. With her monthly recipe contributions to Rural Intelligence, she is doing just that. (And it you want some of Madeline’s ready-made delicacies, her shop is open for the season, Friday, Saturday & Sunday 8:30 a.m. - 4:30 p.m.)
It’s always time for pizza, and with the farmer’s markets in full force, you can pick up the ingredients to make your own fresh pie at home. “The dough is really simple,” says Madeline. “You can make it the day before and it requires very little kneading. You don’t need a pizza stone; the pizza is baked on a sheet pan in the oven.”
Zucchini And Tomato Pizza
1 lb. all-purpose flour
1 tsp. instant yeast (such as Rapid Rise)
1 tsp. salt
¾-cup cool water
Salt and pepper
1. In a bowl, mix the flour, yeast and salt. Using a wooden spoon, slowly stir in the water. Mix the dough until it comes together. This is a wet dough.
2. Dust a work surface with flour and, with the aid of a dough scraper, scoop the dough onto the work surface. Knead the dough about 10 times, until it is smooth but still slightly sticky.
3.Transfer the dough back to the bowl. Cover it with plastic wrap and let it sit at room temperature for about 30 minutes. Place in the refrigerator for 8 hours or up to 18 hours.
3-4 medium zucchini
6 ripe plum tomatoes
Salt and pepper
1. When you’re ready to bake the pizza, pre-heat the oven to 475 F.
2. Lightly brush an 11” x 16” sheet pan with olive oil.
3. Take the dough out of the refrigerator and put it on a floured work surface. Start stretching and flattening the dough to form a rough rectangle close to the size of the sheet pan. Carefully lift the dough and place it on the pan. Stretch it so that it fills the pan, while keeping the thickness as even as possible. If there is a thin spot or a hole, you can patch it with a piece of dough.
4. Brush the top of the dough with olive oil. Sprinkle with salt and pepper. Set aside for 20 minutes to allow the dough to rise slightly.
5. Meanwhile, slice the tomatoes 1/8” - 1/4” thick.
6. Slice the zucchinis lengthwise 1/8” thick. If you have a mandoline, use it. Or use a sharp knife to make even slices.
7. Arrange the first row of tomatoes starting at the top edge of the dough. Overlap them slightly until you have one row. Take two long slices of zucchini and lay them end to end to form the next row. Continue alternating rows of tomatoes and zucchini until the top is covered.
8. Brush with olive oil and sprinkle with salt and pepper.
9. Bake until the dough is browned and the vegetables are slightly charred, about 20 minutes.
10. Take the pizza out of the oven. Brush with a little more olive oil, and sprinkle some torn basil over the top.