Dan Kluger’s Zucchini and Sopressata Jam Pizza.Photo:Fred Hardy IIDan Klugerstrove for a pizza with “great fresh squash flavor” when coming up with his zucchini pizza “dotted” with sausage-tomato jam.“It tastes like cheesy baked zucchini with a side of Sunday gravy,” says the chef-owner ofGreywindrestaurant in New York City.“It’s great for home cooks because most of the prep can be done ahead of time,” adds Kluger.But “more importantly,” he says, “the tomato jam can be served with so many different kinds of grilled or roasted vegetables and something like a spoonful of yogurt, so I suggest making a double batch of the jam.“Dan Kluger’s Zucchini Pizza with Sausage-Tomato Jam3 Tbsp. extra-virgin olive oil, divided1/4 cup finely chopped soppressata1/4 cup finely chopped prosciutto1 tsp. coarsely ground fennel seeds1/2 tsp. sweet smoked paprika2 Tbsp. red wine vinegar1 Tbsp. plus 1 tsp. honey1 (14 1/2-oz.) can diced tomatoes, undrained1 small (7 oz.) zucchini, thinly sliced (2 cups)1/2 tsp. kosher salt, divided1 1/2 lb. fresh whole-wheat pizza doughAll-purpose flour4 oz. fresh mozzarella, cut into 1- x 1/2-in. pieces4 oz. fontina cheese, shredded (about 1/2 cup)2 oz. Parmesan cheese, finely grated (about 1/4 cup)1/4 cup thinly sliced fresh basil1 tsp. dried oregano1/4 tsp. black pepper1/4 tsp. crushed red pepper1.Heat 2 tablespoons of the oil in a medium saucepan over medium. Add soppressata and prosciutto; cook, stirring occasionally, until slightly crispy, 3 to 5 minutes. Add fennel and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add vinegar and honey; bring to a simmer over medium. Simmer, stirring often, until most of the liquid has evaporated, about 2 minutes. Add tomatoes and their juices; bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring often, until mixture is a jam-like consistency, 25 to 30 minutes. Remove from heat. Let cool 30 minutes.2.Toss together zucchini and 1/4 teaspoon of the salt in a strainer or colander; let stand at room temperature for 1 hour. Transfer zucchini to a clean towel, and squeeze out as much liquid as possible. Set aside.3.Meanwhile, place a pizza stone, pizza steel, or baking sheet on upper third rack in oven. Preheat oven to 500°F for 30 minutes.Serves:8Active time:1 hour, 15 minutesTotal time:2 hours, 30 minutes
Dan Kluger’s Zucchini and Sopressata Jam Pizza.Photo:Fred Hardy II
Fred Hardy II
Dan Klugerstrove for a pizza with “great fresh squash flavor” when coming up with his zucchini pizza “dotted” with sausage-tomato jam.“It tastes like cheesy baked zucchini with a side of Sunday gravy,” says the chef-owner ofGreywindrestaurant in New York City.“It’s great for home cooks because most of the prep can be done ahead of time,” adds Kluger.But “more importantly,” he says, “the tomato jam can be served with so many different kinds of grilled or roasted vegetables and something like a spoonful of yogurt, so I suggest making a double batch of the jam.“Dan Kluger’s Zucchini Pizza with Sausage-Tomato Jam3 Tbsp. extra-virgin olive oil, divided1/4 cup finely chopped soppressata1/4 cup finely chopped prosciutto1 tsp. coarsely ground fennel seeds1/2 tsp. sweet smoked paprika2 Tbsp. red wine vinegar1 Tbsp. plus 1 tsp. honey1 (14 1/2-oz.) can diced tomatoes, undrained1 small (7 oz.) zucchini, thinly sliced (2 cups)1/2 tsp. kosher salt, divided1 1/2 lb. fresh whole-wheat pizza doughAll-purpose flour4 oz. fresh mozzarella, cut into 1- x 1/2-in. pieces4 oz. fontina cheese, shredded (about 1/2 cup)2 oz. Parmesan cheese, finely grated (about 1/4 cup)1/4 cup thinly sliced fresh basil1 tsp. dried oregano1/4 tsp. black pepper1/4 tsp. crushed red pepper1.Heat 2 tablespoons of the oil in a medium saucepan over medium. Add soppressata and prosciutto; cook, stirring occasionally, until slightly crispy, 3 to 5 minutes. Add fennel and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add vinegar and honey; bring to a simmer over medium. Simmer, stirring often, until most of the liquid has evaporated, about 2 minutes. Add tomatoes and their juices; bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring often, until mixture is a jam-like consistency, 25 to 30 minutes. Remove from heat. Let cool 30 minutes.2.Toss together zucchini and 1/4 teaspoon of the salt in a strainer or colander; let stand at room temperature for 1 hour. Transfer zucchini to a clean towel, and squeeze out as much liquid as possible. Set aside.3.Meanwhile, place a pizza stone, pizza steel, or baking sheet on upper third rack in oven. Preheat oven to 500°F for 30 minutes.Serves:8Active time:1 hour, 15 minutesTotal time:2 hours, 30 minutes
Dan Klugerstrove for a pizza with “great fresh squash flavor” when coming up with his zucchini pizza “dotted” with sausage-tomato jam.
“It tastes like cheesy baked zucchini with a side of Sunday gravy,” says the chef-owner ofGreywindrestaurant in New York City.
“It’s great for home cooks because most of the prep can be done ahead of time,” adds Kluger.
But “more importantly,” he says, “the tomato jam can be served with so many different kinds of grilled or roasted vegetables and something like a spoonful of yogurt, so I suggest making a double batch of the jam.”
Dan Kluger’s Zucchini Pizza with Sausage-Tomato Jam
3 Tbsp. extra-virgin olive oil, divided
1/4 cup finely chopped soppressata
1/4 cup finely chopped prosciutto
1 tsp. coarsely ground fennel seeds
1/2 tsp. sweet smoked paprika
2 Tbsp. red wine vinegar
1 Tbsp. plus 1 tsp. honey
1 (14 1/2-oz.) can diced tomatoes, undrained
1 small (7 oz.) zucchini, thinly sliced (2 cups)
1/2 tsp. kosher salt, divided
1 1/2 lb. fresh whole-wheat pizza dough
All-purpose flour
4 oz. fresh mozzarella, cut into 1- x 1/2-in. pieces
4 oz. fontina cheese, shredded (about 1/2 cup)
2 oz. Parmesan cheese, finely grated (about 1/4 cup)
1/4 cup thinly sliced fresh basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1.Heat 2 tablespoons of the oil in a medium saucepan over medium. Add soppressata and prosciutto; cook, stirring occasionally, until slightly crispy, 3 to 5 minutes. Add fennel and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add vinegar and honey; bring to a simmer over medium. Simmer, stirring often, until most of the liquid has evaporated, about 2 minutes. Add tomatoes and their juices; bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring often, until mixture is a jam-like consistency, 25 to 30 minutes. Remove from heat. Let cool 30 minutes.
2.Toss together zucchini and 1/4 teaspoon of the salt in a strainer or colander; let stand at room temperature for 1 hour. Transfer zucchini to a clean towel, and squeeze out as much liquid as possible. Set aside.
3.Meanwhile, place a pizza stone, pizza steel, or baking sheet on upper third rack in oven. Preheat oven to 500°F for 30 minutes.
Serves:8Active time:1 hour, 15 minutesTotal time:2 hours, 30 minutes
source: people.com
