Zucchini Crust Pizza with Arugula and Prosciutto

Zucchini is about 95 percent water, which is why so many first attempts at a vegetable crust end up soggy in the middle. The trick here is the rest-and-squeeze step. Salting the grated zucchini pulls moisture out through the cut surfaces, and wringing it in a towel finishes the job. It feels like you are doing too much, but that squeezing is the difference between a crust that crisps at the edges and one that steams. Don't skip it, and don't be shy about twisting the towel hard.

Pizza itself has a long, loose history. Flatbreads topped with whatever was on hand were everyday food in many places around the Mediterranean long before anyone wrote a recipe for them. This version follows that spirit. It uses almond flour and an egg to bind the zucchini, and a little mozzarella to hold it together, so you get something sturdy enough to hold a slice without turning it into a casserole.

A few notes from my own kitchen. Spread the sauce while the crust is still hot from the oven so it warms through and the cheese layer underneath stays set. Put the arugula on at the very end, after the prosciutto, so it stays peppery and green instead of wilting under the heat. If your pan is small, press the crust into a rectangle and let it hang over the edges a bit; the thinner the base, the crispier it gets.

Leftovers keep well. Wrap slices loosely and refrigerate for a day or two, then reheat them on a rack in a hot oven rather than the microwave, which makes the crust limp. A cold slice with the arugula tossed in a little lemon juice is also perfectly good at lunch.

For a side, I like something crunchy and simple next to it. A bowl of Oven Roasted Rainbow Carrot Medley with its sweet edges goes nicely, and a plate of Golden Oven Broccoli with Soy and Garlic adds a salty, savory note without much fuss.