How did I let that happen?? Pizza is delicious.
I have a feeling pizza's about to make it back into the rotation for a while.
I felt inspired by Smitten Kitchen's recent post on instagram, and planned to make some sort of pretty zucchini-ful pizza this week.
Then, I noticed that FG's fridge conveniently contained both yellow and green squash that he had no plans for... it was the universe aligning, really.
This pizza is very simple, very fresh, and very tasty.
It was the first time I've made my gluten free pizza crust with my new flour blend. (I can't find sorghum flour any more so I subbed millet flour and it behaves a little differently.)
You can use a store-bought crust, or make your own. My recipe is more like a very thin foccacia bread than a traditional pizza crust, but hey, I like it.
This was also the first time trying a pizza recipe with this much squash. I was a little worried that the squash would be too wet for a pizza and make everything soggy. So much could go wrong.
Spoiler: The squash wasn't soggy, and we ate practically the whole thing.
Ingredients:
1 GF pizza crust
1 jar of pizza sauce
thinly sliced yellow and green squash
salt, pepper, olive oil
Start with basic pizza assembly: top the crust with sauce, artfully arrange the veggies, and top with salt and pepper. FG got cheese on his half and I opted for none. That's the awesome thing about pizza; you get to make it how you want it.
Bake at 425 for 15-20 minutes, until the crust is done and the zucchini gets a little crispy. Drizzle with olive oil and serve with extra pizza sauce, in case you happen to be one of those people who likes their meals extra saucy.
We both agreed that next time, we'd pile on more of the squash because they shrink up a little after baking.
1 comment:
if you do experience a little too much moisture with more squash, you can slice it, COVER it with salt (both sides) and let it sit for like half an hour before wiping off. This'll expel a lot of the water :)
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