You know it’s summer when you can’t leave a neighbor’s house without going home with a grocery bag of summer squash, but it could be any time of the year that my mother and I are having pizza topping competitions. Only rules are you have to use something on hand.
My entry:
Take one of the smaller yellow squashes and slice up about half of it.
Slice up a zucchini
A few slices of red onion.
Get a bell pepper from the garden and scream when you see the worm that has been and is in the process of defoliating the pepper plant. Gingerly reach for the worm with a brave resolve to squish it once you get it off the plant and have the squishy squirmy thing in your hand hold it a little less tight cause it’s ikky. Yeah, it’ll fall out of your hand onto the ground you can look with all your might and not find the stupid thing. Then you can be sorta relieved that you don’t actually have to squish the worm. Now you can take the pepper inside feeling relieved and a slight bit of guilt knowing the worm will climb back up the pepper plant and go back to eating it. Then shrug and say
Some for me some for them.
Toss in a bowl with a drizzle of olive oil
then spread on a baking sheet and Bake at 500° for 15 minutes.
Flour your work surface and get out some room temperature whole wheat pizza dough.
Take a minute to survey Mama’s mini pizzas with basil in the crust and I’m not sure what on top because I was busy out in the garden screaming at a worm.
Then get back to your pizza dough.
roll it out
to fit your baking sheet.
Lay the rolled dough onto the baking sheet
and shape the edges so the are not hanging out of the pan.
drizzle a little oil on.
Sparingly spread a little dry-ish, not wet tomato sauce on , some cheese and roasted vegetables.
Top with more cheese and Bake at 500° for 11 minutes or until crust is golden.
Let it cool a bit before cutting into.
Summer squash pizza
Ingredients
1 pound fresh pizza dough
1 cup (1/4-inch-thick) slices zucchini
1/2 cup Yellow summer squash
1 medium green bell pepper, sliced
1/4 medium red onion, cut into thick slices
5 1/2 teaspoons olive oil, divided
1/8 cup tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese and or shredded mixed cheese
Preparation
1. Position an oven rack in the lowest setting. Preheat oven to 500°.
2. Combine zucchini and next 3 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a cookie sheet. Bake at 500° for 15 minutes.
3. Punch dough down. roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella over zucchini mixture. Bake at 500° for 11 minutes or until crust is golden. Let cool a little and serve.
