Summer Squash Pizza Crust Good Recipes

Friday, May 3, 2019

Summer Squash Pizza Crust

"Enjoy this frittata-kind crust made with summer squash. Smother this crust together with your favored pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or including artichoke hearts for a Mediterranean flair."

Ingredients :

four cups finely shredded zucchini or yellow summer season squash
three/4 cup all-reason flour
three/four cup grated Parmesan cheese
half cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 350 ranges F (one hundred seventy five degrees C).
Once zucchini or summer squash has been shredded (I advocate a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to half-hour and press all remaining liquid out of squash.
In a medium-sized blending bowl, integrate squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix nicely.
Spread the combination into a greased and floured jelly roll pan. Bake for 25 mins 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, after which broil the crust for three to five mins till the pinnacle is gently browned.
Allow the crust to cool slightly and slide spatula underneath all edges and underneath the middle. Place a massive baking sheet over the top of the crust and lightly flip the crust over in order that the lowest of the crust is now facing upwards. Because it could be hard to turn the crust smoothly, it could be important to reduce the crust in half of to facilitate the flipping of the crust. If you need to leave out the flipping stage, this is ok, however the crust might not be as crunchy.
Brush the pinnacle of the crust with oil and broil for every other 3 to five mins till the top is browned. Cover with toppings as favored.

Notes :

This could be a non-conventional crust, because it can be relatively smooth. Depending on your toppings, you may want to bake it at four hundred tiers F (2 hundred tiers C) for some greater minutes to warmness toppings and further lessen sogginess.
Reynolds® Aluminum foil may be used to hold meals moist, cook it flippantly, and make easy-up less complicated.

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