3 1/2 cups Zucchini; coarsely grated
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil Salt and pepper to taste
Place zucchini in a bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with the rest of the ingredients in a bowl. Spread on a well-oiled baking pan and bake in a 350F oven until the top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes.
2 packages fast-rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil,
salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl,
and punch down after each rising.
Oil two baking sheets, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.