Return to the same.We keep circling back around to the same pizza. The original inspiration was an Eggs on Sunday recipe post (Zucchini, Basil & Goat Cheese Pizza) and absolutely is my favorite. Last summer, our version used roasted lemon cucumbers (cukes) from our CSA and I instantly fell in love with these squash. They're mild and more mellow than zucchini. I'd say cool and unusual, as well. Lately friends walk into the garden and ask "what is that?" while pointing accusingly at our freakish little yellow cukes. I grew only one vine this year, and it has produced 3 fruit so far. Well worth the investment, if you ask me.
Lemon cukes from the garden, 7/5/10.Roasted Lemon Cuke & Zucchini Pizza
- 1 lb. pizza dough or a store-bought crust
- squash (zucchini, yellow summer squash, or lemon cukes), thinly sliced
- 1 clove garlic, minced
- a pinch of hot pepper flakes
- (optional) a small handful of basil leaves, torn...
- shredded cheese (we used an Italian mix)
- 2 ounces goat cheese
Roasted the squash first in a preheated oven (425F). Brushed with oil & sprinkled with salt & pepper, I roasted them for about 20 min., turning 1/2 way through. Don't over oil.
For this pizza, the store was out of dough balls & we used a premade crust. But if you do use a dough ball, crank up the heat and cook your dough 1/2 way through before loading it up. Then layer on the shredded cheeses, then garlic, hot pepper flakes, roasted squash slices, torn basil leaves, and crumbled goat cheese on top. Bake until golden brown about 7-10 min. Let it rest. Even if for 3 minutes. Let it rest.
