thepioneerwoman
Yumna Jawad's White Zucchini Pizza Is a Summer Delight
Yumna Jawad's white zucchini pizza with garlicky labneh is the summer meal you've been missing. The recipe comes from her book The Feel Good Foodie Cookbook.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●oven
- ●pan
- ●whisk
📝 Preparation Steps
1
For the white zucchini pizza: Remove the pizza dough from the fridge; rest at room temperature while you prepare the veggies.
2
In a medium bowl, toss the zucchini and squash with the salt. Rest for ⏱️ 15 minutes. Set a strainer in a sink and add the veggies; using your hands, squeeze out as much water as possible. Return the veggies to the bowl and pat with paper towels to remove any excess moisture. Set aside.
3
Arrange a rack in the lower third of the oven and preheat to 450°F. Place a large parchment paper (round or rectangular) on a flat work surface.
4
Roll the pizza dough into the shape of the parchment and transfer them together to a pan.
5
In a small bowl, whisk the labneh, oil, garlic, and 1/2 teaspoon of the oregano. Spread the labneh mixture across the pizza. Top evenly with the mozzarella, the zucchini and squash, the remaining ½ teaspoon of oregano, and the crushed red pepper.
6
Bake until the crust is golden brown and the cheese is melted and bubbly, 15 to ⏱️ 18 minutes. Remove the pizza from the oven and let the pizza rest for ⏱️ 5 minutes before slicing and serving.
7
For the Labneh: Line a large fine-mesh sieve with a double layer of cheesecloth with at least 4 inches of overhang. Set over a medium bowl.
8
Pour the yogurt into the cheesecloth. Sprinkle with the salt and carefully stir to incorporate. Tie the ends of the cheesecloth up over the yogurt; you want the yogurt to be completely concealed. Set the whole thing—the yogurt in the cheesecloth in the sieve in the bowl—in the fridge for 24 to ⏱️ 48 hours, depending on how thick you like your labneh. (The longer it rests, the more whey will drain from the yogurt, and the thicker the resulting labneh will be.)
9
Carefully unwrap the labneh from the cheesecloth and transfer it to a clean bowl or storage container (discard the leftover liquid in the bowl). The labneh should be thick but spreadable and will keep in the fridge, tightly sealed, for up to 2 weeks
Nutrition Facts
calories
920 Calories
fat Content
49 g
fiber Content
3 g
sugar Content
19 g
sodium Content
1731 mg
protein Content
48 g
trans Fat Content
0 g
cholesterol Content
145 mg
carbohydrate Content
68 g
saturated Fat Content
27 g
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