I originally came across this idea on Pinterest from seattlelocalfood.com. When Hanna's zucchinis ripened I created a cocktail menu item for a client with gluten free needs. I used Monforte Dairy Haloumi (a brined sheep's milk cheese). Haloumi is fantastic fried in a little bit of oil on high heat- it develops this super cool caramelized colour and tastes like heaven.
Prep time 15 minutes
Bake time 15-25
450g Monforte Haloumi grated
1200g zucchini, grated
15 g (1 tbs) kosher salt
1 egg
4 stems oregano- chopped
8 basil leaves- chiffonade
Oven 350
1. Mix salt and zucchini and let sit for 10 minutes.
2. put zucchini in a cheesecloth or kitchen towel and squeeze it until there is no more liquid (you can twist the cloth pretty tight you will lose about 4-500 grams of water.
3. Mix cheese and zucchini together add beaten egg and fresh chopped oregano and basil.
4. spread onto a parchment lined baking sheet flatten down and bake for 15-20 minutes.
This makes the base.
To make an awesome pizza add some of Monforte Dairy's fresco- a fresh sheep's cheese and some heirloom tomatoes- sauce optional- but delicious.
Bake time 15-25
450g Monforte Haloumi grated
1200g zucchini, grated
15 g (1 tbs) kosher salt
1 egg
4 stems oregano- chopped
8 basil leaves- chiffonade
Oven 350
1. Mix salt and zucchini and let sit for 10 minutes.
2. put zucchini in a cheesecloth or kitchen towel and squeeze it until there is no more liquid (you can twist the cloth pretty tight you will lose about 4-500 grams of water.
3. Mix cheese and zucchini together add beaten egg and fresh chopped oregano and basil.
4. spread onto a parchment lined baking sheet flatten down and bake for 15-20 minutes.
This makes the base.
To make an awesome pizza add some of Monforte Dairy's fresco- a fresh sheep's cheese and some heirloom tomatoes- sauce optional- but delicious.