Remember last month, when I made a Garden Surplus Pizza to use up my first big harvest of summer squash? Well, since then the squash plant has completely swallowed my garden bench and we've been eating the stuff almost every night in salads, breads, sautés, and stir-fries. So it was only a matter of time before I perfected a summer squash pizza crust.
If you're looking for a gluten-free crust, simply sub in gluten-free flour for the regular all-purpose. And if you have fresh mint or other herbs, feel free to use them instead of the basil. The texture of this crust is light yet substantial, kind of like the bottom of a perfectly cooked frittata. It holds together well and can support a few good toppings, but you'll miss out on its distinct flavor if you pile on too much. Try it with garlicky roasted tomatoes and crumbled fresh chèvre (as pictured) or olive tapenade and feta cheese.
Summer Squash Pizza Crust
Makes one 10 to 12-inch crust
- 2 pounds summer squash or zucchini, grated (about 6 cups)
- 1-1/2 teaspoons salt, divided
- 1/2 cup all-purpose flour (or gluten free flour)
- 3/4 cup finely grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons finely chopped fresh basil
Preheat the oven to 425°F. Line a baking sheet or pizza pan with parchment paper.
Line a colander with a clean kitchen towel, place the shredded squash inside, and toss with 1 teaspoon of the salt. Set the colander in the sink and let it drain for 20 to 30 minutes. Gather up the sides of the towel and squeeze as much liquid as possible out of the squash.
When you can't squeeze any more liquid out of the squash, transfer it to a medium bowl along with the flour, Parmesan, eggs, basil, and remaining 1/2 teaspoon of salt. Mix with your hands until well combined. Turn the dough out onto the prepared baking sheet or pizza pan and use your fingers to press it out evenly into a disk about 1/2 inch thick and 10 to 12 inches in diameter.
Bake the crust for 15 to 20 minutes or until it is golden brown, then sprinkle on your toppings and bake 5 more minutes or until the cheese has melted.
Remove the pizza from the oven; slice and serve.