I got a ridiculous amount of summer squash in my CSA, *cough cough a couple months ago* (yes, I’m that far behind lol) and knew that whatever I did, it would need to be the starring ingredient.
I’ve done a lot with zucchini and summer squash – sautéed it, made fries with it, stir-fried it, and roasted it. Frankly, I was running out of ideas. Now don’t get me wrong, summer squashes are guaranteed winners at my house and I’ve thrown them, quite happily, into too many dishes to name here.
Zucchini and summer squash offer a multitude of different nutrients, only have about 20 calories per cup and are super tasty as a bonus. But what to do with it that I haven’t done many, many times before?
Why shred it and use it as a pizza topping of course!
Alright, let’s be completely honest. I’m not sure if I really used this as a topping, or if it was more like a full on layer on the pizza, but however you consider it the pizza ended up delicious.
I was in a bit of a rush so I used a prepared pizza crust and some organic pizza sauce – if you have a favorite homemade dough recipe and homemade pizza sauce feel free to sub your own in instead.
Between the shredded yellow squash layer, the thinly sliced red bell pepper and basil, and the herbed feta with the nutty Parmesan, this is a winning pizza that’s sure to please.
I used a fresh red bell pepper, but roasted red bell peppers would also be delicious.
- 1 ½ tsp of Italian seasoning
- 1 tsp garlic powder
- 1 tsp crushed red pepper (optional and can either decrease or skipped if desired)
- ½ tsp each onion powder and oregano
- 1 whole wheat pizza crust (mine was 12 inches)
- 1 cup of pizza sauce
- ¾ lb of yellow squash, shredded and then squeezed dry (I used my box grater)
- Salt and Pepper
- 1 large red bell pepper, thinly sliced
- 4 oz herbed feta
- ¼ cup of fresh basil, thinly sliced
- 4 Tbsp freshly shredded Parmesan
- Preheat oven to 450 degrees (or whatever your crust recipe calls for).
- In a small bowl, combine Italian seasoning through oregano.
- Spread pizza sauce over crust and sprinkle with most of the spices.
- Place yellow squash in a single layer on the pizza and season with remaining spice mix, along with salt and pepper. Top with thinly sliced red bell pepper, herbed feta, basil and then sprinkle over Parmesan.
- Bake for 8 – 12 minutes (or however long your dough recipe requires) until warmed through and delicious!
We actually cut our pizza into 6 slices and made six servings then rounded it out with a big salad. You could easily cut your pizza into 8 slices and make 4 servings. Nutritional info quotes is for 4 servings. 6 servings would have approximately 141 calories and 6.6g of fat.