Summer squash pizza y’all.
Nothing says summer like this summer squash pizza.
Ok…maybe a pina colada with a little umbrella by the beach, or a giant piece of watermelon, BUT as far as savory goes this pizza is a summer win.
With all that kale, pesto and squash its almost swimsuit friendly…almost. You could leave out the cheese, but that’s on you my friend, I never say no to cheese.I view pizza crust as an edible canvas. A great place to showcase: whatever you have left in the fridge/your favorite ingredients/magnificent creations.
I made this particular pizza a few weeks ago after an unnecessarily large purchase of squash from the farmers market (they were too pretty to only buy a few).
It was so wonderful, I had to make it again…and share 🙂
Summer Squash Pizza
2014-07-10 10:34:59
Serves 4
Summer pizza with squash, kale, pesto and Havarti cheese.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Nutrition Facts
Serving Size
145g
Servings
4
Amount Per Serving
Calories 493
Calories from Fat 320
% Daily Value *
Total Fat 36g
55%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 24g
Cholesterol 16mg
5%
Sodium 345mg
14%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
10%
Sugars 9g
Protein 8g
Vitamin A
162%
Vitamin C
103%
Calcium
19%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Crust
- Use your favorite recipe, a store bought crust or my favorite which is here: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html
For Pizza Topping
- 2 tablespoons olive oil
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 3 cups kale (well chopped)
- 1 small yellow squash, thinly sliced
- 1/2 cup Havarti cheese
- 4 tablespoons pesto
- 1/2 tablespoon of lemon juice
- Salt and pepper to taste
- *Optional* 1/2 TBS of red chili flakes
For crust
- Cook according to specified directions
For Toppings
- Pour 2 TBS olive oil into a skillet on medium heat and add 1/4 onion
- Allow the onion to turn transparent (5-8 minutes)
- Add minced garlic clove and stir for 15-30 seconds then add 3 cups chopped kale
- Allow kale to soften in the skillet (about 10 minutes).
- It should still be a nice bright green.
- Once the kale is soft, pour the kale, onion and garlic mixture into a bowl and add 4 TBS pesto. Mix well.
- In the same skillet the kale was cooked, place squash slices and allow them to cook for about 5-10 minutes or until tender.
For Pizza assembly
- Spread kale and pesto mixture onto pizza crust
- Top with squash slices and the Havarti cheese
- Squeeze lemon slice over entire pizza and add salt and pepper to taste
- *Optional* 1/2 TBS Red chili flakes to add spice
Notes
- If your cheese doesn't melt onto the topping place the pizza in the oven on broil for approximately 30 seconds to one minute.
- Enjoy!
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