Zucchini Pancake Pizza

Zucchini Pancake Pizza is a delightful fusion dish that combines the lightness of Korean-style savory pancakes with the classic flavors of pizza. Topped with fresh vegetables and a savory sauce, it's a unique and wholesome vegetarian treat.

Ingredients

• Zucchini - 200 grams, grated
• All-purpose flour - 100 grams
• Water - 100 ml
• Egg - 1 large
• Green onion - 2 stalks, finely chopped
• Carrot - 50 grams, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons (for frying)
• Tomato sauce - 100 grams
• Mozzarella cheese - 100 grams, shredded
• Bell pepper - 50 grams, sliced
• Mushrooms - 50 grams, sliced
• Olive oil - 1 tablespoon (for drizzling)
• Fresh basil - a few leaves, for garnish

Steps

1. In a mixing bowl, combine the grated zucchini, grated carrot, chopped green onion, all-purpose flour, water, egg, salt, and black pepper. Mix until well combined.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour half of the zucchini batter into the skillet and spread it out evenly to form a pancake.
3. Cook for about 4-5 minutes on one side, until golden brown, then flip and cook for another 3-4 minutes on the other side. Remove the pancake and set aside.
4. Repeat the process with the remaining batter to make a second pancake, adding more oil as needed.
5. Preheat the oven to 200°C (400°F). Place the first zucchini pancake on a baking sheet lined with parchment paper.
6. Spread half of the tomato sauce over the pancake, then sprinkle half of the shredded mozzarella cheese on top.
7. Add sliced bell peppers and mushrooms as toppings, then drizzle with olive oil.
8. Repeat the layering with the second pancake, then place both in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven, garnish with fresh basil leaves, slice, and serve immediately.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• High in vitamins A and C from zucchini and bell peppers.
• Rich in fiber, promoting digestive health.

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