|1||Recipe Pizza Crust|
|¼ teaspoon||Blended Italian Herbs|
|1 large||Leek; cleaned, thinly sliced and sauteed in rosemary and olive oil|
|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
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