Sometimes it’s hard to get excited about cooking when you live alone. It’s easy to fall back on eating a bowl of cereal for dinner instead of putting the time into cooking a meal for yourself, but I think cooking for one is worth the effort. It’s less expensive than eating out and usually healthier too. I’ve been trying to find good recipes for one that use in-season ingredients and products that are on sale. Here’s a pizza recipe that’s great for autumn because zucchini and onions are inexpensive right now. The cost to make 2 pizzas came out about $5.00. I typically eat one pizza for dinner and have some leftovers for lunch. I then freeze the other pizza to eat later.
2 pounds grated zucchini
1 finely chopped medium onion
1 chopped garlic clove
1 cup shredded three cheese blend (I use DiGiornio Parmesan, Romano, Asiago)
1 pound prepared pizza dough (I use either dough from the Publix bakery or Pillsbury dough)
Salt and pepper
- Position an inverted baking sheet in the lower third of the oven and preheat to 450°.
- Toss 2 pounds grated zucchini with 3/4 teaspoon salt in a colander. Let stand for 20 minutes, then squeeze dry.
- In a large skillet, cook the zucchini, 1 finely chopped onion and 1 chopped garlic clove in 1 tablespoon extra- virgin olive oil until softened, about 7 minutes; transfer to a large bowl, season with pepper and freeze for 15 minutes. Stir in 1/2 cup each grated parmigiano-reggiano cheese and grated asiago cheese.
- Divide 1 pound prepared pizza dough in half. On a parchment-lined rimless or inverted baking sheet, stretch out 1 piece of dough to a 12-inch round; brush with 1 tablespoon extra-virgin olive oil. Sprinkle half of the zucchini mixture on top, leaving a ½-inch border, and slide onto the hot baking sheet.
- Bake until golden-brown, 12 to 15 minutes. Repeat with the remaining ingredients to make a second pizza.
Adapted from Rachael Ray Magazine.