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)
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Ingredients
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3
medium pattypan squash (about 2 lbs)
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1 tablespoon
olive oil
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1 cup
organic pizza sauce
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1 1/2 cups
shredded low moisture mozzarella cheese
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1 cup
shredded parmesan cheese
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1/4 cup
uncured pepperoni cut into quarters (optional, omit for vegetarian dish)
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2 tablespoons
roughly chopped basil
Directions
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Preheat and clean your grill.
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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.
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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.
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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.
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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.
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