Zucchini Lattice Topping For Mini Vegan Pizzas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 medium zucchini
• 2 pinches kosher salt
• 1 large garlic clove
• 2 teaspoons extra virgin olive oil, plus extra for topping
• 1 pinch fresh oregano or 1 pinch dried oregano

Recipe

• 1 preheat oven to 500°f.
• 2 scrub zucchini but do not peel. slice zucchini very thinly lengthwise.place slices in a single layer in a colander and sprinkle with salt. set aside for zucchini to sweat some of its moisture and drain for about 30 minutes.
• 3 meanwhile, mash garlic with pinch of salt. transfer to small bowl and stir in olive oil.
• 4 spoon out half of the garlic oil and spread over surface of one mini pizza crust.
• 5 pat zucchini dry with a towel, then weave a lattice pattern on top of the garlic oil, trimming ends as needed to fit.
• 6 sprinkle with oregano and a drizzle of olive oil.
• 7 repeat for second pizza.
• 8 bake for 7 to 8 minutes, until pizza crust is golden and toppings are piping hot.