Oh and remember last post I said squash was our summer inspiration this week for cooking--I wasn't kidding : ) I have another meal planned for this week with it--stay tuned. I love it because it's delicious, if prepared right, and it's dirt cheap because it's in season. Get it local though, the supermarkets will jack up the price around this time.
So, what you'll need.
- 1 Green Squash
- 3 tbsp olive oil--divided
- 2 Gluten Free Flat Breads
- 1/2 pound Mushrooms, I used Cermani but you use your favorite
- 2 cups spring mix of your choice, I used arugula mix because I like the spice.
- 1 Package Pre-sliced Pepperoni package
- 2 small garlic cloves, diced and divided
- Tomato or Pizza Sauce of your choice (I used our left overs from the cabbage rolls)
- Seasoning--garlic salt, crushed red pepper (if you like spice), oregano, salt, pepper, etc. Don't worry I'll talk you through that.
Also, did you notice my tbsp and tsp are kind of all over the place? I don't believe in measuring spoons--so I just write that so you guys don't freak out. When cooking, go with what your heart tells you will be good. Don't get hung up on measuring--unless your baking. It's apparently important for baking, which I learned the hard way.
1. Preheat the over to 400 degrees while you prepare your pizza toppings.
2. Place one tbsp olive olive into one nonstick pan and heat on medium low.
3. Wipe off dirt from mushrooms (never soak and wash mushrooms) and slice in half. Place 2 cups spring or arugula mix with mushrooms and garlic in the pan. Sautee 10 minutes until the mushrooms get a little crispy and the arugula wilts to look like spinach.
4. As this mix is cooking add any spices youd like--I added 1 tbsp parsley, 1 tsp red chilli flakes, and 1 tsp garlic salt. It will look like this as it cooks:
6. Slice squash thin with skin still on. Mix with garlic, salt, and pepper. Place in second pan like this:
8. After about 6 minutes add 1/2 cup of the tomato sauce or pizza sauce, mixing as it cooks so it does not burn. Add 2-3 tbsp of water to the sauce as it cooks.
Don't just walk away as this cooks for another 10 minutes. It'll burn and youll be stuck with goop. GOOP I'M TELLING YOU!!! Keep an eye on it.
9. As you are keeping an eye on your squash and sauce prepare the 2 flat breads with the one tbsp of oil left. Pour half of the tbsp on each flat bread on a lined baking sheet--like so
11. Add your toppings as you like. I put argula and mushrooms on one and squash sauce mix with pepperoni on the other. I put the pepperoni on top because it's salty and delicious as it cooks and gets all crispy.
13. The final step to crisp up the bottom is to throw them back on just the rack at 400 degrees for 2-3 minutes. Make sure they don't burn.
14. Remove from oven and let cool for 1 minute.
15. Slice into halves or fourths. I am not going to tell you how to cut your pizza. I don't know you so no judgie.
Maybe make this for your next dinner party. Your guests will be jelly (jealous) of your mad cooking skills. Also, you can tell them it's healthy and locally grown--if you keep it real like I did.