I love squash. But squash on pizza? Why not? Even a one-year-old little man loves it! At one Traveling Bistro Sunday brunch, brother Beau cooked an amazing pizza inspired by their Italian trip years ago. I decided to put a twist on it and make it my own. It all started with leftover (homemade, of course) veggie marinara sauce…
Ingredients:
Three individual or one large pizza crust (homemade or store bought)
6-8 oz. shredded mozzarella cheese
1c. marinara sauce (or pizza sauce of your choice)
1 yellow squash
1 green zucchini
1/3 red bell pepper
1/6 of a sweet onion
3 garlic cloves (or 1 tbsp. pre-diced garlic)
¼ tsp. garlic salt
½ tsp. Italian seasoning
2 tbsp. olive oil
Pre-heat the oven to 350 degrees
Peel the garlic cloves then dice or press.
Thinly slice the squash, zucchini and onion.
Dice the red bell pepper.
Heat up a skillet with the olive oil and when it is warm, toss the squash, zucchini, onion, red bell pepper and garlic into the pan and sauté until tender.
While the veggies sauté spread the marinara sauce then mozzarella on the pizza crusts and set on a cookie sheet.
Top with the cooked veggies, sprinkle lightly with garlic salt and Italian seasoning then pop into the oven for about 8 minutes (allow more time if using one large pizza crust).
Bam! Yum! Enjoy.
Note: If any of the ingredients do not appeal to you simply omit them. It will still taste awesome.
Bam! Yum! Enjoy.
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