late summer pizza
- Categories
- Appetizers
- Vegetables
- Italian
- Kooknet
- Yield
- 30 servings
| Measure | Ingredient |
|---|---|
| 1 | Recipe Pizza Crust |
| ¼ teaspoon | Blended Italian Herbs |
| 1 large | Leek; cleaned, thinly sliced and sauteed in rosemary and olive oil |
| ½ small | Zucchini |
| ½ small | Patty Pan Squash |
| ½ small | Sunburst Squash |
| 3 ounces | Dry Monterey Jack Cheese |
| ½ ounce | Parmesan Cheese; grated |
| Nasturtium Petals and Blossoms |
Follow package directions to prepare pizza crust, adding the Italian herbs to the dough as you form it onto a 10-11" round. Bake on parchment-lined baking sheet or on a pizza stone at 425øF on the lowest oven rack for 10 minutes.
Slice squashed very thin and slice cheese, using a cheese plane. Top pizza crust with leeks, sliced jack cheese and squashes. Return to oven and bake another 5-7 minutes, until cheese has melted. Sprinkle with Parmesan and bake a few more minutes. Arrange nasturtiums on top.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Similar recipes
- Cool late summer borscht
- Late night sandwiches
- Late summer garden casserole
- Late summer squash
- Late-summer soup
- Pressure cooker alice's late-night dal
- Thai stir-fry with shredded vegetables
- Trout baked with orange
Random recipe of the day
Individual chocolate cheesecakes
Follow us
