Deep-Dish Summer Squash Pizza Tart
Eggs hold the squash layer together in this deep-dish pie. Serve it to your book club with a glass of crisp Sauvignon Blanc.
Makes two 12-inch pizzas
- ½ recipe Whole-Wheat Crust dough
- 2 tablespoons olive oil
- 2 large zucchini, thinly sliced
- 3 yellow squash, thinly sliced
- 2 leek bulbs, cleaned and sliced
- 1 egg
- 2 egg whites
- ¼ cup skim milk
- ½ teaspoon Italian seasoning blend
- Salt and pepper to taste
- 2 cups shredded part-skim mozzarella cheese
- 4 cups Chunky Tomato Sauce
- 2 cups shredded Parmesan cheese
Roll out two circles of pizza dough. Spread olive oil in two 12" deep-dish pizza or pie pans. Press dough circles into pans and prick bottoms a few times with a fork.
Layer the zucchini, yellow squash, and leeks over the bottom of each pan. Whisk together egg, egg whites, milk, Italian seasoning, salt, and pepper. Pour over the squash in the two pans. Place pans in a 375° oven and bake 10 minutes.
Remove pizzas from the oven. Sprinkle 1 cup mozzarella over the squash layer in each pan. Ladle 2 cups of tomato sauce into each pan, followed by 1 cup of Parmesan. Return pans to oven and bake at 375° for 10 to 15 minutes or until crust is browned and cheese is melted and bubbly. Remove from oven and let stand briefly before serving.
Veggies on the Grill
Even if you're not ready to practice your grilled pizza technique, you can get that smoky flavor by grilling oil-coated vegetables in a grill basket. Just grill a few extra cups of vegetables next time you barbecue, then refrigerate them for pizza the next day.