Late summer pizza

Yield: 30 servings

Measure Ingredient
1 \N 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
\N \N 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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