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Cooking 101
Store-bought dough gets a serious upgrade in this easy pizza recipe. Our Green Goddess is the perfect base for savory caramelized onions, and thinly sliced zucchini adds an extra pop of green along with the fresh mint. A perfect celebration of spring! Caramelizing the onions takes a few extra minutes, but we promise the reward is worth it!
Low-moisture mozzarella is probably the secret to your favorite pizzeria’s pies. It melts and bubbles but doesn’t cause the pizza to get soggy or too heavy.
Olive oil
Salt
1 large onion, thinly sliced
Flour of your choice (for dusting)
1 (16 oz) ball of pizza dough, defrosted in the fridge overnight (we used a whole wheat dough)
1 ½ cups shredded, low moisture mozzarella cheese
1 green zucchini, thinly sliced
¼ cup grated Parmesan cheese
3-4 sprigs of mint
Preheat your oven to 500°F (or the highest setting)
While the oven is preheating, heat a glug of oil in a large skillet over medium heat and sauté the onions along with a pinch of salt, stirring frequently until the onions are uniformly golden brown and softened
While the onions caramelize, sprinkle your counter with flour, then roll and stretch the dough into a large circle. Place on the baking sheet, then bake for about 10 minutes and remove from oven
By this point, your onions should be browned and soft. Spread about ½ a pouch of the Edamame Green Goddess on the par-baked dough, then add the mozzarella, zucchini slices, caramelized onions, and the grated parmesan. Bake for another 10 minutes until the cheese is melted and bubble
Remove from the oven, add the mint, a drizzle of olive oil and serve immediately.
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
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