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No-Crust Vegetable Pizzas

Portobellos, zucchini and eggplant make healthier pies

Vegetable Pizza Recipes: Crustless Zucchini Pizzas with Corn and Mozzarella

Although a little more work, zucchini "crusts" make great use of this abundant late-harvest vegetable. —

Crustless Zucchini Pizzas With Corn and Mozzarella

Serves 4

Don't worry about the large salt quantity; once the salt helps the zucchini release its moisture, most of it goes down the drain with the zucchini water.

4 medium-large (about 2 pounds) zucchini, trimmed and coarsely grated

2 teaspoons table salt

1/2 cup dry bread crumbs

1 large egg

2 teaspoons dried basil

1/4 cup olive oil, divided

1 medium garlic clove, minced

1 cup canned crushed tomatoes

1/2 cup fresh or frozen and thawed corn kernels

4 ounces thinly sliced fresh mozzarella cheese

Toss zucchini and salt in a colander; let stand until it starts to release some of its liquid, about 10 minutes. Squeezing out as much liquid as possible, place zucchini in a large bowl along with bread crumbs, egg and basil; mix to combine. Divide mixture into 8 portions and form into 3 1/2-inch patties.

Meanwhile, adjust oven rack to highest position and turn on broiler. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Add 4 of the zucchini patties and saute, turning only once, until cooked through and brown on both sides, about 4 minutes total. Transfer to a wire rack set over a rimmed baking sheet. Repeat with another 1 1/2 tablespoons of oil and remaining cakes.

While patties cook, mix garlic and remaining 1 tablespoon of oil with tomatoes. Top each patty with a portion of sauce, then corn, and finally cheese. Broil until cheese melts and starts to turn spotty brown. Serve!

Next: Crustless eggplant pizza with olives and feta. »

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