Summer Squash Pizza Crust Recipes
SPAGHETTI SQUASH PIZZA CRUST
Provided by Katie Lee Biegel
Time 2h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
- Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
- Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
- Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.
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
This recipe was e-mailed to me by Kraft Foods. This is a great way to use up those extra tomatoes and zucchini and yellow squash you seam to have an abundance of this time of year!
Provided by Pat Duran
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 450^. Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
- 2. Arrange tomatoes over crust; brush with 1 Tablespoon of the dressing. Heat remaining dressing in a large skillet on med-hi heat. Add zucchini and yellow squash; cook and stir 4-5 minutes or until crisp tender. Arrange over tomatoes; top with cheeses.( I added crispy bacon bits).
- 3. Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil. --- Note: Squash mixture may be cooked, cooled and frozen up to 2 months. Thaw and drain before using to assemble pizza. This would also be good using Susan's tortilla pizza idea.
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 Bread Pizza Dough and Crust Recipes
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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