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mquinlan46

Squash Your Doubts

Squash your doubts about pepperoni style zucchini, because it is delicious. I chose to try a spin off of Rachael Ray's PepperNOni Pizza after seeing it on Food Network months ago and impulsively buying hot honey later that day. I hadn't gotten a chance to make it until this project was assigned, and I decided to go for it. While it was not nearly as pretty as the traditional pizza it was still pretty good.


For part one of the project I chose to try pre-made veggie pepperoni, I thought that it would have more saturated fat, and that I would center the project around decreasing the amount of saturated fat and total fat. After I searched for veggie pepperoni (something I have never bought or noticed before) I realized I may have difficulty with that because of the low saturated fat compared to other plant based meat substitutes. However my skeptical boyfriend saved the day and requested I put real pepperoni on his half of the pizza.


In the end I was able to decrease the total amount of fat per serving, the original recipe had 56.5 g of fat, whereas the modified version had 20.9 g of fat. The saturated fat was decreased from 14.7 g per serving to 3 g per serving. I was able to increase the total fiber as well, the traditional recipe had 8.6 g and the modified recipe had 13.9 g per serving.

Health benefits for choosing the modified meal are as follows:

- lower risk for heart disease and stroke when decreasing the amount of saturated fats consumed

- lower the risk of stroke, heart disease, type 2 diabetes, and certain cancers with increased fiber


I believe I may have over kneaded the dough and damaged the gluten making the dough tough, you might want to be cautious of that if you chose to make this recipe at home. I would also encourage you to go easy with the hot honey because it is more spicy than sweet.


See the recipe below and I hope you enjoy :)


Zucchini Pepperoni Pizza Recipe

Serving size- ¼ of pizza pie Servings per pizza- 4

Crust:

3.25 Cups Whole Wheat Flour

0.5 oz of active dry yeast

1/3 cup of olive oil

1 tbsp sugar

1 1/3 warm Water


Sauce:

1 – 8 oz can Goya Tomato Sauce

1 tsp Entube Harissa Paste

¼ tsp onion powder

¼ tsp dried oregano

½ tsp sugar


Toppings:

1 large zucchini chopped into peperoni sized discs

1 ½ cup Kraft Fat Free Mozzarella Cheese

Dash of salt (to pull water from zucchini)

¼ tsp smoked Paprika

¼ tsp garlic powder

¼ tsp of crushed red pepper

1 tbsp Hot Honey


Directions:

Combine yeast, warm water and sugar in a bowl, mix. Yeast should get bubbly and foamy, let sit for 5 minutes. Add in olive oil, flour and salt, mix well and knead until it is a firm but elastic ball. Let sit covered by a kitchen towel for two hours. Punch down air once dough has risen.


Preheat oven to 400°F and place cast iron in preheating oven to get hot.


Mix together all sauce ingredients in a separate bowl.


Sprinkle chopped zucchini with a dash of salt to pull out water, allow it to sit in a colander for 10 minutes and then pat dry with a kitchen towel.


In another bowl mix paprika, garlic and crushed red pepper and toss in zucchini.


Once oven is preheated take cast iron out and place pizza dough in the pan and return to the oven for 10 minutes.


Take cast iron out of oven, coat dough with pizza sauce, add remaining sauce to zucchini mixture. Sprinkle cheese on top of sauce and add zucchini to the pizza. Return to oven for 7 minutes or until crust is golden brown (hard to tell with whole wheat crust).


Drizzle hot honey on pizza prior to serving.


Cut into 4 pieces and enjoy while hot.


Pizza can be stored in airtight container for 4 days in the refrigerator.


Based off of Rachael Ray’s PeperNOni Pizza




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