4 Tbs. butter

1 small onion, chopped

5 large garlic cloves, chopped

3 cups zucchini, thinly sliced into rounds or half moons

3 cups baby spinach leaves, packed

1 tsp. salt

1 tsp. black pepper

Pizza dough (homemade recipe below or store bought)

2 Tbs. cornmeal

2 Tbs. butter softened

1 lb. raw shrimp, peeled and deveined (If they are large, you may want to cut in half lengthwise for an even cook)

1 Tbs. fresh thyme leaves

1 cup shredded parmesan cheese

½ cup shredded mozzarella



Place pizza stone in the oven and preheat to 450 degrees for at least 30 minutes.


Melt 3 tablespoons of the butter in a large skillet over medium high heat.  Add the onion and garlic and sauté until soft and fragrant.  Add the zucchini and continue to sauté, stirring frequently, until zucchini is tender and starts to lightly brown.  Add the spinach to the pan, along with salt and pepper.  Cook, stirring until spinach is just barely wilted.  Turn off the heat and prepare the pizza crust.


Roll out the pizza down and form into a 14” round.  Place dough on a pizza peel sprinkled with the corn meal.  Spread the softened butter around the edges of the dough where the crust will form.


Top the dough with the zucchini and spinach mixture leaving buttered edges exposed to create a crust.  Slide onto the pizza stone in the oven and cook for 12 minutes. 


Add the remaining tablespoon of butter to the skillet over medium high heat.  When the skillet is very hot, add the shrimp and thyme leaves and cook for about a minute until they just begin to turn pink.  Remove from skillet and place them evenly over the veggie mixture.  Top with parmesan and mozzarella cheese.


Slide back into the oven and cook for another 4-5 minutes until the cheese is melted and lightly browned.


Remove from oven and let sit for 5-10 minutes.  Slice and devour.