Zucchini Pizza & Plum Nectarine Upside Down Skillet Cake

Zucchini Crust Pizza

Zucchini Crust:

2 1/2 cups zucchini* squeezed dry and liquid removed
2 large Aberdeen eggs* lightly beaten
1/4 cup Rogers flour
1 1/2 teaspoons salt
1/4 cup grated Saputo parmesan cheese
1/2 cup mozzarella cheese shredded*

Toppings:

1/4 cup Primo pizza sauce
1 cup Armstrong mozzarella cheese shredded*
1/2 cup cheddar cheese shredded
1/4 cup Grimm’s pizza pepperoni*
1/2 cup sliced mushrooms
Fresh chopped basil for garnish

Other toppings could be onion, bacon*, black olives, pineapple and ham*, salami*, sausage*, and BC bell peppers*

Instructions:

Preheat oven to 450 degrees.
Add the shredded zucchini to a colander. Sprinkle the zucchini with salt and let it sit for 20 minutes. Pat dry with a paper towel.
You can also wring them out by placing them into a paper towel and twisting until dry and excess water has been removed.
In a large mixing bowl, add zucchini, eggs, flour, and salt and mix. Add parmesan and mozzarella cheese and mix until incorporated.
On a 12-inch pizza dish, spread zucchini crust into a 10-inch circle. Bake for 13-16 minutes or until golden brown and set.
Remove the crust from the oven and reduce oven temperature to 400 degrees.
Add pizza sauce, cheese, and toppings to the zucchini crust. Sprinkle with oregano and bake for 10-13 minutes more until cheese is melted and bubbly. Garnish with freshly chopped basil if desired.

* In Sale Flyer August 30 - September 5, 2020.
Credit: The Recipe Critic

Plum Nectarine Upside Down Skillet Cake

Ingredients

1 1/2 stick unsalted butter, softened
3/4 cup light brown sugar
1/2 cup sliced almonds
3 BC nectarines*, sliced into 1/4-inch wedges
3 BC plums*, sliced into 1/4-inch wedges
1 1/2 cups Rogers all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Rogers granulated sugar
Zest of 1 lemon
2 large eggs*, separated
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup Dairyland buttermilk

Directions

Preheat the oven to 350° F. In a 10-inch ovenproof skillet, melt 4 tablespoons of butter. Butter the pan & sprinkle the brown sugar evenly over the top of the butter, then scatter the sliced almonds over top. Remove the skillet from the heat & arrange the sliced plums & nectarines on top of the almonds.
In a bowl, whisk together the flour, baking powder, & salt. In the bowl with a mixer, cream the remaining stick of butter with the granulated sugar & lemon zest until fluffy. Add the egg yolks, one at a time, beating until incorporated & beat in the extracts.
Incorporate the dry ingredients in three additions, alternating with the buttermilk.
In a clean bowl, beat the egg whites until they hold firm peaks. With a rubber spatula, stir one-third of the egg whites into the batter to lighten it. Gently fold in the remaining whites.
Spread the batter over the fruit, then bake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Let the cake cool for 15 minutes, then invert onto a serving platter. Serve warm or at room temperature.

* In Sale Flyer August 30 - September 5, 2020.
Credit: Food 52