Best Pizza Moons Recipes

ZUCCHINI PIZZA RECIPE

Steps:

• Cut zucchini in half lengthwise, then cut each half into half moons. In a medium bowl, toss zucchini with 1 clove grated or minced garlic and 3/4 teaspoon kosher salt. Transfer zucchini to a mesh strainer and set over the bowl. Let drain for 30 minutes, tossing occasionally. Place zucchini in the middle of a double layer of paper towels. Bring the paper towels up around the zucchini, and gently squeeze to release excess moisture. Pat zucchini dry and set aside.
• Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
• Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese, then evenly scatter 2 thinly sliced garlic cloves, prepared zucchini, lemon pieces and goat cheese over top. Sprinkle the surface of the pizza with a little kosher salt and then lightly drizzle with olive oil.
• Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes). Finish the pizza with a sprinkling of chives.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.