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This evening we made Zucchini Pizza which was fortunately very easy. Pizza dough from a tube was unrolled, seasoned with salt and pepper and baked in the oven for 5 minutes. It was then topped with ricotta mixed with garlic, and covered with shredded mozzarella. Baked for another 10 minutes, the pizza was then topped with the zuccchini and cooked for 3 minutes more. The zucchini was prepared by being sliced thinly, lengthwise. It was cooked on a hot dry skillet for 5 minutes, seasoned, chopped into strips and piled on the pizza. This was the first time this year that I found myself adding oil to a recipe; the vegetable was just sticking to the pan.

L and I ate alot of this pizza, mainly because it wasn’t risotto. It is pleasant, a little bland but not bad by any means. Maybe we would put zucchini on a pizza in future, who knows? In the meantime, I absolutely have to get some sleep, I can barely keep my eyes open. Tomorrow, Bacon-Wrapped Beef Supper Salads. Bacon, mmm. Goodnight.