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Author Notes: If you think summer squash can't be wild and crazy, think again! These delicious little pizzas will have you saying "More pattypan, please!" —Rachel (Simple Seasonal)
- 3 medium pattypan squash (about 2 lbs)
- 1 tablespoon olive oil
- 1 cup organic pizza sauce
- 1 1/2 cups shredded low moisture mozzarella cheese
- 1 cup shredded parmesan cheese
- 1/4 cup uncured pepperoni cut into quarters (optional, omit for vegetarian dish)
- 2 tablespoons roughly chopped basil
- Preheat and clean your grill.
- While the grill is heating prep all of your ingredients. For the pattypan squash, cut it into 1/4 inch thick slices and lightly brush them with olive oil on both sides. For the pizza sauce I selected the pastiest sauce available to prevent my pizza toppings from sliding around while they are on the grill. Otherwise, your prep is very similar to making traditional pizza.
- Place the squash slices on the grill over direct high heat (450º-550º F) and grill for 4-5 minutes, with the lid closed as much as possible. You'll want to get some nice grill marks on the squash before turning, so don't move them at all.
- Once they are sufficiently grilled on the bottom, flip the slices over and top each slice with a layer of sauce, parmesan, mozzarella, and pepperoni. Continue cooking with the lid closed for about 4 minutes or until the cheese is melted and just starting to bubble.
- Carefully remove the pattypan pizzas from the grill using a large spatula. Allow them to sit for 5 minutes and then sprinkle with fresh basil before serving.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash