This delicious eggs-free, nuts-free and soy-free European Italian dinner pizza is made of onions, zucchini, tomatoes, pizza dough and fontina cheese – a scrumptious vegetable treat!
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 59 mins – easy
🍽 8 servings – 182 kcal per serving
|
Serving
199g |
Fat
11g |
Sat. fat
6g |
Sodium
861mg |
|
Carbs
9g |
Fibers
2g |
Sugars
5g |
Proteins
10g |
INGREDIENTS
- 2 tsp salt
- 2 cups onions
- 3 cloves of garlic
- 2 tsp olive oil
- 2 tsp ground fennel
- 4 cups zucchini
- 4 cups tomatoes
- ¼ cups basil
- 1 pizza dough
- 2 cups fontina cheese
TOOLS
- 1 knife
- 1 skillet pan
- 1 grater
- 1 mortar
- 1 wooden spoon
- 1 oven
- 1 kitchen paper
- 1 baking sheet
STEPS
Peel the onions and garlic. Cut the peeled onions into slices.
Crush the peeled garlic using a mortar.
Slice the zucchini and chop the tomatoes and basil.
Grate the fontina cheese using a grater.
Drizzle a skillet pan with olive oil and turn on the heat. Add the onion slices and cook for 5 minutes. Then add the crushed garlic, zucchini slices, and ground fennel. Stir with a wooden spoon and cook for 3 minutes. Then add the chopped tomatoes and chopped basil. Cook for 5 more minutes and turn off the heat. Then drain the contents of the skillet pan on kitchen paper to get drained veggies.
Spread the pizza dough on a baking sheet. Transfer the drained veggies to the baking sheet. Then scatter the grated fontina cheese over it.
Preheat the oven to 350°F for 15 minutes.
Put the baking sheet in the hot oven and cook for 30 minutes.
Turn off the heat and remove the baking sheet from the oven.
It’s ready to be served !
