Jun 24, 2010

{summer pizza}

We are a huge fan of pizza. Me even more so because its one of the simplest things to put together for dinner and it usually comes out tasting quite delicious. Also, I can usually make it entirely vegetarian and John doesn't complain. I call this one the summer pizza because it uses delicious ingredients that are in season during the summer (creative, I know): yellow squash, tomatoes + onions. Paired with some fresh basil and goat cheese this pizza will just melt in your mouth. Since I'm more a fan of thin crust I found a recipe that required no yeast and no rising time and adapted it to what I had on hand. The original recipe can be found here. I'm not entirely sure what salad oil is so I used olive oil instead. Below the jump is my version of the pizza crust recipe and pizza.

Pics and recipe after the jump

summer pizza

serves 2

for the crust

1 cups whole wheat flour
1 teaspoons baking powder
1/2 teaspoon salt
1/3 cup soy milk (whatever milk you have will work)
2 tablespoons + a little more (for brushing) olive oil

to make the crust

Pre-heat oven to 425°F.

Place all ingredients (except 2nd amount of salad oil) into a bowl and stir until mixed.

Gather the dough into your hands and shape into a ball. Then knead dough in bowl 10 times to make smooth.

On lightly floured surface roll into a circle or rectangle (depends on what kind of pan you are using) and place on lightly greased or nonstick pan. Brush the dough with remaining 2T of olive oil. Set aside for toppings.

for the toppings

1 medium yellow squash, sliced thinly
1 medium onion, sliced thinly
salt + pepper to taste
handful of fresh basil
1 medium tomato, sliced
4 oz. goat cheese

In a pan with a little olive oil, salt + pepper to taste, sauté the sliced onion and yellow squash together until slightly browned.

On the prepared crust place the basil, squash + onion mixture and sliced tomatoes. Crumble the goat cheese on top and place into a preheated oven. Bake for 20 - 25 minutes until done. Slice and enjoy!

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