Summer Squash Pizza Crust The Best Recipes

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Summer Squash Pizza Crust

"Enjoy this frittata-type crust made with summer time squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be innovative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean aptitude."

Ingredients :

4 cups finely shredded zucchini or yellow summer squash
three/4 cup all-motive flour
three/four cup grated Parmesan cheese
half cup shredded mozzarella cheese
2 eggs, crushed
half teaspoon floor black pepper
salt to flavor

Instructions :

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

Preheat oven to 350 ranges F (one hundred seventy five stages C).
Once zucchini or summer season squash has been shredded (I advocate a meals processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all final liquid out of squash.
In a medium-sized blending bowl, integrate squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
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 alternate the oven's temperature to broil. Brush the pinnacle of the crust with oil, after which broil the crust for 3 to five minutes till the pinnacle is gently browned.
Allow the crust to cool barely and slide spatula beneath all edges and below the center. Place a huge baking sheet over the top of the crust and gently flip the crust over so that the lowest of the crust is now dealing with upwards. Because it is able to be tough to flip the crust easily, it is able to be essential to reduce the crust in 1/2 to facilitate the flipping of the crust. If you need to pass over the flipping level, this is okay, but the crust may not be as crunchy.
Brush the top of the crust with oil and broil for every other 3 to five minutes till the pinnacle is browned. Cover with toppings as preferred.

Notes :

This will be a non-conventional crust, because it will be fairly tender. Depending for your toppings, you could want to bake it at 400 stages F (2 hundred tiers C) for a few greater minutes to heat toppings and similarly lessen sogginess.
Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make clean-up easier.

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