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Zucchini Pizza in a Skillet
Instructions
First I prepare the ingredients for the zucchini pizza in a skillet. Grate the cheese on a vegetable grater. Wash and dry the tomatoes and zucchini, and sift the flour ahead of time. You can use either young or older zucchini; older ones simply need their skin peeled off first. The sausages can be swapped for cooked deli sausage.
Grate the zucchini on a vegetable grater and salt it lightly. Let it rest for 15-20 minutes so it releases its juice.
Chop the sausages into small pieces in whatever way is easiest.
Halve the tomato, then cut it into slices.
Cut the garlic into small dice.
Chop the celery finely.
Now the grated zucchini needs to be freed of excess liquid. You can do this whatever way is convenient. I take a tablespoon of grated zucchini in my palm and squeeze it, pressing out the extra moisture. I keep doing this until the whole mass is drained.
Transfer the zucchini mass to a deep bowl. Beat in three eggs and mix everything together.
Combine the sifted flour with the baking powder.
Add the flour mixed with the baking powder to the zucchini and stir.
Pour in the milk and mix everything together. If the mixture turns out too runny, you can add another tablespoon of flour.
Add the chopped sausages and stir thoroughly.
Stir in the chopped celery and garlic. Add ground black pepper to taste.
Pour in a tablespoon of vegetable oil and mix the batter.
Heat the skillet and add a tablespoon of vegetable oil. Turn the heat down to its lowest setting and pour in the prepared zucchini batter. Cover the skillet with a lid.
While the pizza cooks, stir the ketchup together with the mayonnaise.
As soon as the bottom is set (you can check by lifting the pizza slightly), carefully flip it over.
Spread the prepared sauce evenly over the zucchini pizza.
Then scatter on the chopped garlic, arrange the tomato slices on top of it and sprinkle everything with the grated cheese. Cover with the lid and cook for about another 10 minutes, until all the cheese has melted.
The zucchini pizza in a skillet is ready. Sprinkle the pizza with chopped dill and carefully transfer it to a convenient surface.
Tips
- 1
Squeezing the zucchini is the secret to a crisp base. Without it the pizza turns out wet and soggy. Squeeze out the juice thoroughly and the base will hold its shape in the skillet.
- 2
Low heat is the secret to cooking it through. High heat will burn the bottom while the top stays raw. Lowest setting plus a lid cooks it evenly all the way through.
- 3
Two lots of oil – into the batter and into the skillet – is the secret to a smooth result. Oil only in the batter and the pizza sticks; oil only in the skillet and the batter stays dense. With both, it comes out perfect.
- 4
Cheese right at the end is the secret to melting. Add the cheese too early and it scorches. After the flip, under the lid for 10 minutes, it melts into a silky, stretchy layer. The same principle works in other kinds of vegetable bakes and skillet pizzas.
Video
FAQ
Which zucchini should I choose? +
Young courgettes or white zucchini up to 25 cm long are ideal (450 g is the classic amount). Other options work too: yellow courgette, a mix of white and green (about 225 g of each), a large autumn zucchini with the skin and seedy core removed, or a young aubergine for a different flavour. The best are bought from farmers at the market, and your own home-grown zucchini are excellent. Do not use overgrown ones with large seeds and tough skin. For the classic result, use young, firm zucchini with thin skin.
What can I use instead of sausages? +
You can use sliced ham (3 pieces, about 150 g), boiled "Doctor's" sausage (150 g), smoked hunter's sausages (3 pieces) for a smoky accent, fried bacon (150 g), boiled chicken breast or turkey ham (150 g) for a lighter version, Bavarian-style sausages (3 pieces), or pepperoni for an Italian touch. For a meat-free version, use more vegetables such as mushrooms and bell pepper. Homemade sausages are the best choice. Do not use sausages padded out with soy protein. For the classic result, use good-quality milk sausages.
How long does zucchini pizza keep? +
In the fridge, in a tightly sealed container, it keeps for 2 days. Any longer and the base goes soggy from the zucchini juice. Before serving, reheat it in a covered skillet over low heat for 5-7 minutes, or in the oven for 7 minutes at 180 °C. In the microwave it will go soft. I do not recommend freezing it, as the texture breaks down completely after thawing. It is at its best fresh and hot from the skillet, but it is also very good cold in summer. Do not leave it at room temperature for longer than 6 hours.
What should I serve zucchini pizza with? +
For a summer table it is classic with extra sour cream, a garlic-yoghurt sauce, tomato salsa or spicy adjika. Serve it with fresh basil leaves, a coleslaw or a green romaine salad with olive oil, with sliced fresh cucumbers, marinated olives, a drizzle of balsamic or some pickled mushrooms. It also goes well with a glass of chilled prosecco or dry white wine, or simply cold sparkling water with ice and lemon. It is perfect for a light summer lunch – a zucchini pizza for healthy eating, a country snack or a romantic picnic.
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