Summer Squash and Cheddar Cheese Pizza


Squash PizzaThis is a surprising pizza, a pizza made with summer squash.  It’s an excellent way to use the zucchini that grows so abundantly in your garden.  Because it’s a mild tasting pizza, even your kids will eat it.

You can buy a ready-made crust at the store, use a pizza crust mix, or make your own.  The recipe below makes a very nice crust.

Ingredients

1 thin pizza crust, unbaked
1 medium zucchini, sliced in 1/8 inch slices
1 medium crookneck squash, sliced in 1/8 inch slices
1/2 medium red pepper, chopped
1/2 medium sweet onion, chopped
1/2 cup marinara or red pizza sauce
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup mozzarella cheese
1/2 cup grated cheddar cheese

Directions

Preheat the oven to 450 degrees.

  1. Sauté squash, onion, red pepper in 1 tablespoon olive oil until almost tender.   The squash will cook quicker than the onion and pepper so start with the onion and pepper and add the squash after a couple minutes.
  2. Roll out the pizza crust and let sit 10 minutes.
  3. Spread with the marinara sauce on the crust.  Sprinkle with Italian seasoning.
  4. Layer the vegetables over the marina distributing them evenly.  Sprinkle salt over the vegetables.  Spread the cheese over the vegetables.
  5. Place the completed pizza in the oven and bake for 15 minutes or just until the cheese is melted and bubbly and the crust is golden brown.

The recipe here makes a very nice, pliable dough.  The rye flour dilutes the gluten and reduces spring back.

Thin Pizza Crust

Ingredients

1 1/2 cups all-purpose flour
1/3 cup dark or white rye flour
2/3 cup warm water (105 to 110 degrees)
1 packet instant dry yeast (7 grams)
3 tablespoons olive oil
1/2 teaspoon salt

Directions

Preheat the oven to 450 degrees.

  1. Place the wheat and rye flour in the bowl of your stand-type mixer.  Add the yeast.  Add the water and one tablespoon of the olive oil.  Mix with the dough hook for about 30 seconds to distribute and hydrate the yeast.
  2. Sprinkle the salt into the bowl and continue kneading with the dough hook for about four minutes or until the gluten is developed.   Turn the dough out into a large, greased bowl.  Turn the dough once to oil both sides.
  3. Cover the bowl with plastic wrap and let it rise for about 1 hour or until the dough has doubled in size.
  4. To form the pizza crust, place the dough in the center of an oiled 15-inch pizza pan.   With your fist or fingers work the dough toward the outer edges of the pan, distributing it evenly.  Let the dough relax for five minutes and then finish forming the crust.  A pizza roller greatly simplifies the rolling of the dough.
  5. Brush the crust with the remaining 2 tablespoons of olive oil and bake for ten to fifteen minutes or until it barely begins to brown.  Add any toppings and return to the pizza to the oven for another five minutes or until the cheese melts.
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