Zucchini Pizza

This interesting recipe comes from the South Bend Tribune. It is the most unique recipe I have found that helps use up some of our large zucchini crop.

Zucchini Summer Pizza

4 cups finely shredded zucchini or yellow summer squash

3/4 cup all-purpose flour

3/4 cup grated Parmesan cheese

1/2 cup shredded mozzerella cheese

2 eggs, beaten

1/2 teaspoon ground black pepper

salt to taste

I added garlic powder and Italian seasoning

Preheat oven to 350 degrees.

Put shredded zucchini or squash in a strainer and lightly salt. Let stand 15-30 minutes to allow water to drip out. Press so all remaining liquid comes out of squash.
In a medium-sized mixing bowl, combine squash, flour, cheeses, eggs, and seasonings. Mix well.

Spread the mixture into a greased and floured (or cornmeal-dusted) jelly roll pan. Bake for 25 minutes in the preheated oven. (I used a parchment lined pan.)

Remove the crust from the oven and change the oven's temperaure to (low) broil. Brush the top of the crust with olive oil, then broil the crust for 3 to 5 minutes until the top is lightly browned.

Allow the crust to cool slightly and slide spatula underneath al edges and under the middle. Place a largebaking sheet over the top of the crust and gently flip the crust so that the bottom of the crust is now facing upwards.

Because it can be difficult to flip the evenly, it may be necessary to cut the crust. To omit the flipping is okay, but the crust won't be as crunchy.

Brush the top of the crust with oil and broil another 3 to 5 minutes until the top is browned. Cover with toppings as desired and Alfredo Sauce with Sun-dried Tomato and Spinach (recipe follows).

Alfredo Sauce with Sundried Tomato and Spinach

1 tablespoon chopped garlic

1/2 cup butter

1/4 cup flour

2 tablespoons chicken base (I used a boullion cube)

1/2 cup sun-dried tomatoes

8 ounces ricotta cheese (I used the smallest container I could find)

20 ounces half and half (I chose to use the smaller 16 ouce container)

1/4 cup grated Parmesan cheese

white pepper, to taste

1 cup fresh spinach (I cut it into small strips)

Italian seasoning to taste

In a medium-sized saucepan, add garlic and butter on medium heat. When butter is melted, add flour and chicken base and cook for 2 minutes. Add tomatoes and ricotta cheese and whisk together while adding the half-ad-half. AddParmesan and whisk until smooth. Add pepper and seasonings to taste. Add spinach and simmer on low until heated through.