Green Goddess Pizza

|
August 11, 2017
Zucchini pesto pizza

Recipe by Leah Vanderveldt

This combo of pesto, thinly sliced zucchini, and caramelized onion is a simple but flavor-packed dish that can easily be made vegan by using dairy-free pesto and omitting the honey.

Caramelized Onion-Zucchini Socca Pizza

SERVES

4

PREP TIME

15 min

COOK TIME

30 min

Ingredients

2 tablespoons avocado oil or olive oil

1 medium red onion, halved and thinly sliced

Sea salt and crushed red pepper flakes, to taste

1 tablespoon balsamic vinegar

1 teaspoon honey or maple syrup (optional)

1/2 to 3/4 cup pesto, plus more for garnish (optional)

1 medium zucchini, sliced into ribbons with a vegetables peeler

Flaky sea salt, for garnish

Directions

In a large skillet, warm 2 tablespoons oil over medium heat. Add onion and a generous pinch salt, reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until onions have softened and have begun to brown. If the pan gets too dry, add a tablespoon of water and stir.

Stir balsamic vinegar into skillet and cook for 10 to 15 minutes longer, stirring often, until onions are very soft, a little sticky,and a deep golden brown. Remove from heat and stir in honey or maple syrup, if desired.

Spread 2 to 3 tablespoons pesto on each of 4 soccas. Top with zucchini ribbons and caramelized onion. Dot with additional pesto, if desired. Sprinkle with sea salt flakes and crushed red pepper and serve.

Good food brings people together. So do good emails.

Good food
brings
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden

Popular Stories

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden