Summer Squash & Pesto Pizza – Gluten Free

Who doesn’t love pizza right!  It’s my husband’s favorite meal. Or is it pasta? It’s hard to tell which he loves better. I think he’d eat some form of pasta almost every night if he could…thankfully he realizes that’s not the best choice for his waistline. However, when in Italy you’re also walking at least 10 plus miles a day, so why not right.

But today I am bringing you a summer pizza recipe that is so amazing you’re going to want to stop what you’re doing and make this tonight. All the ingredients are seasonal so if you don’t have them in your fridge or garden, I promise there is plenty at your local farmers market or near-by grocery store.

I thank Ellie for her inspiration when making this pizza. She shared it with me in this Living Noiurished Class along with many other delicious summer recipes.  I remember making a similar pizza last year for a party but I sautéed my mixture of summer squash with cherry tomatoes so the end result was much different.

For this pizza I used a mix of summer squash from my CSA box but left them raw. You can use just zucchini if that’s what ya got…. it doesn’t matter. You can use a store-bought or homemade dough such as my cornmeal one, which is Rob’s fave! Tonight I used a frozen Cauliflower Crust I found at a nearby coop and had in my freezer.

Since I have plenty of fresh basil, I whipped up a pesto for my base, but next time I may try an olive paste. I love this summer pizza with runny eggs baked right on top but if you’re not into eggs, leave them off. Prosciutto is just as tasty on pizza as it is in a lasagna or pasta!

Since my husband loves sauerkraut on pizza, or on anything for that matter, I added some. He’s got me hooked and it’s also very good for you since it’s a fermented food with good probiotics.

The bottom line, this pizza is EPIC! It’s a good way to put your over populated summer squash or zucchini to good use. And although we didn’t race today on our two legs, we rode hard on our bikes trying to keep with my younger brother.

SUMMER SQUASH & PESTO PIZZA

INGREDIENTS:

• 2 medium summer squash and or zucchini
• Pink Himalayan sea salt and fresh ground pepper
• 1 minced garlic clove
• 4 pasture raised eggs
• Ricotta (can be dairy free) or goat cheese
• Sauerkraut (optional)
• Homemade Pesto or store-bought
• Homemade Pizza dough or store-bought

DIRECTIONS:

1. Slice your summer squash into 1/4 inch rounds.
2. Spread your base on your pizza crust…I used homemade pesto.
3. Top your pizza with your sliced squash and a little sauerkraut if you are using. Sprinkle with sea salt, fresh ground pepper, and minced garlic.
4. Crack open your eggs and place evenly on your pizza.
5. Dollop with dairy free ricotta or goat cheese.
6. Bake at 350°F for 15 minutes or longer depending on how you like your eggs.

[reminder]How do you like your eggs? Runny? [/reminder][reminder]Have you tried eggs on a pizza? How about summer squash? [/reminder][reminder]What’s your favorite after meal to enjoy after racing? I love a eggs, a pastry and a good cup of coffee. My husband…PIZZA! [/reminder]