8oz.fresh soy mozzarella cheesesliced, or Kite Hill Almond Ricotta
1zucchinislice thinly the long way
1cupfresh basilleaves torn
Preheat oven to 450°
Saute chopped onion and garlic in a little water. Add crushed tomatoes, basil and salt and pepper to taste. Reduce sauce until it is not watery. Set aside.
Saute zucchini in a separate pan with small about of water until mostly cooked, but not too soft. Set aside.
If using defrosted pre-made pizza crust, top with tomato sauce, zucchini, soy cheese and basil leaving about 1/2″ of edge without any toppings. Season with pepper and a bit of salt. (see below if you’re using Trader Joe’s pizza dough.)
Transfer pizza to your heated oven and bake about 10 minutes or until heated through and the crust starts to get crispy. Let stand for 5 minutes before slicing.
If you’re using Trader Joe’s Pizza Dough
Let set on the counter for 15-20 minutes. Work the dough into your pan’s size using your fingers. Add a little flour if it gets too sticky. A cookie sheet or pizza pan will work. Then proceed to add your sauce and toppings and bake as above.