Monday, July 14, 2008
Summer Squash Pizza
Fresh and light, this dish makes the perfect accompaniment to a salad, or is great as an appetizer as well.
yield: 8 slices (4 servings)
1 tsp olive oil
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 medium zucchini, sliced lengthwise into 1/4-inch slices
1 medium yellow squash, sliced lengthwise into 1/4-inch slices
1 pizza crust
2 plum or Roma tomatoes, sliced into 1/8-inch slices
1/4 cup (1 oz) finely grated Pecorino-Romano cheese
1. Preheat oven to 400° .
2. Combine oil, vinegar, salt, pepper, zucchini, and squash. Toss to coat. Grill until tender. (I used our George Foreman. You could also grill them on a "real" grill, or sauté them if you don't have a grill).
3. Arrange zucchini and squash on the pizza crust. Arrange tomatoes over zucchini and squash. Sprinkle with cheese. Sprinkle with basil and oregano. Bake at 400° 20 minutes or until pizza crust is done.