Zucchini Pizza on Rye Crust
- 4 teaspoons active dry yeast
- 1/2 cup rye flour
- 1/2 cup warm water
Mix yeast and water together and set aside for ten minutes until bubbly. In medium bowl, mix the yeast mixture with the rye flour. Cover with plastic wrap and set in warm place to ferment for 30 minutes.
- 3/4 cup warm water
- 2 Tablespoons milk
- 4 Tablespoons olive oil
- 3/4 teaspoons salt
- 3 1/2 cups bread flour
In the bowl of a stand mixer, combine the water, milk, olive oil, salt and bread flour. Using the dough hook, mix on 1st speed for 2-3 minutes, adding the rye starter in chunks. Turn the mixer to 2nd speed and continue mixing for an additional 6-8 minutes.
Form dough into a ball and place in a well oiled bowl, turning it over once to coat the top of the the dough in oil. Cover with a damp tea towel or plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. After the dough has doubled in size, punch down and let rise for an additional 40 minutes.
Pizza topping (for 1 pizza)
- 2 – 3 medium size zucchini, sliced 1/4″ thick with knife or mandolin
- 1/2 large onion, small dice
- 2 Tablespoons olive oil, for sauteing onion
- 1 teaspoon red pepper flakes
- 1 teaspoon mined garlic
- Mozzarella, grated
Place pizza stone in oven and preheat to 425F.
Spread out zucchini slices on a baking sheet and sprinkle with salt. This helps to remove the moisture from the zucchini. Let sit for 30 minutes, then wipe off moisture with paper towels.
Heat olive oil over medium heat in a medium sauce pan or skillet. Add the onion and saute until translucent. Add garlic and red pepper flakes and cook for an additional minute. Remove from heat and set aside.
When pizza dough is ready to roll out, divide the dough into two equal pieces. Roll out to a 12″ circle and brush with a little olive oil.
Sprinkle dough with enough mozzarella to cover the pizza. Spoon onion mixture over the pizza, then layer the zucchini in concentric circles. Drizzle olive oil over zucchini.
Bake pizza for 15-20 minutes.