Not your usual Pan Pizza

We harvested our first zucchini from the garden yesterday and had to do something special with it. Why not make it the focus of a quick-crust pizza?

Quick Crusts please both the DIY'ers like myself because you are making everything from scratch, but they also appeal to anyone who doesn't want to spend all day in the kitchen or schedule things four or more hours in advance.

The recipe from The Italian Collection is five simple ingredients: a cup of semolina flour, a third cup of hot water, a tsp of baking powder, 1/2 tsp of salt, a Tbsp of extra virgin olive oil. Throw everything into a food processor and blend for 45 seconds, then wrap in plastic and let it sit for 15 minutes to 2 hours.

That's it. Fifteen minutes. Shoot, that's the time it takes to get all of your topping ingredients together! After the minimal settling time you roll it out like any other dough*. (*but not like normal pizza dough. That you stretch and throw; for this, use a rolling pin)

The topping of zucchini, sun-dried tomatoes, garlic and basil was sauteed, the the rolled out dough was cooked in a hot cast-iron pan (covered, preferably), then all was added with a bit of mozzarella and allowed to melt. You could even a bit of lemon zest to this; it was light, easy, and very summer-friendly. As pictured, we paired with a Sangiovese blend, but if you added lemon zest I'd suggest a Torrontes or a citrus-y Sauve Blanc.

And that's a fine summer meal.