Late summer pizza
30 servings
Ingredients
| Quantity | 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 | ||
Directions
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