SUMMER SQUASH PIZZA
This delicious pizza is topped with summer squash and zucchini that have been sautéed in a skillet until crisp-tender.
Provided by My Food and Family
Categories Home
Time 32m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing.
- Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses.
- Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 14 g
SUMMER SQUASH PIZZA CRUST
Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair.
Provided by Dawn Davis
Categories Pizza Dough and Crusts
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
- In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
- Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
- Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
- Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
- Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.
Nutrition Facts : Calories 131.3 calories, Carbohydrate 11.6 g, Cholesterol 60.3 mg, Fat 5.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 210.7 mg, Sugar 1.3 g
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- Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.
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- Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
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- Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
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