Zucchini Appetizer Pizza
1/2 Feel Good Dough Italian Herb Doughball
3 Zucchini, sliced thin
1/4 Cup white onion, chopped
2 Cups Mozzarella cheese
1 clove garlic, minced
1 tsp oregano
1 tsp salt
Prep time: 15 min.
Cook time: 30 min, plus cool time
Yield: 12 square slices
Thaw dough overnight in the fridge, or for two hours on the counter. For best results, get the doughball to room temperature before use.
Preheat oven to 400F.
Sauté onion and zucchini in a nonstick skillet until soft.
Take the dough, and spread it into a 9x7 foil pan sprayed with nonstick spray. Layer zucchini on top of the dough.
In a mixing bowl combine eggs, cheese, oregano, garlic, and salt. Add it to the top of the zucchini in an even layer.
Bake for 30 minutes, checking at 15 minutes. Finish baking with foil on top if the cheese is browning too quickly. To test if it's fully cooked, insert a knife into the middle. If it's fully cooked, the knife will come out clean. Let rest 10 minutes before cutting into squares.