entertaining by the bay

casual cooking and living

Roasted Zucchini and Squash Pizza

Serves Six
1 small zucchini
1/2 small squash
1/2 medium vidalia onion
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons ricotta
2 slices prosciutto
2 tablespoons grated parmesan cheese
4 sprigs thyme
pizza dough for one 14" pizza ( home made or store bought)
additional coarse sea salt
semolina flour to roll pizza dough

Directions
Preheat over to 400F. On a lined baking sheet add zucchini and squash sliced into 1/4" rounds. Next add the onions thinly sliced. Drizzle with olive oil and sprinkle with salt an pepper. Place in oven to roast until vegetables begin to brown, approximately 30 minutes. Remove from oven and set aside to cool. When ready to made the pizza preheat oven to 500F. Divide the pizza dough into two portions. Spread some semolina flour on a clean surface to roll dough and also a little on top. Using a rolling pin, roll each portion into a rectangle approximately 15" by 5 " . Bake each pizza in the center of a pizza pan. Divide the toppings on to each rectangle first the roasted squash and onions, then little bits of ricotta cheese, sprinkle with the parmesan cheese, thyme leaves removed from sprigs and finally tear the prosciutto into pieces and add to the top. Bake in the oven until crisp approximately 15 minutes. Sprinkle with coarse sea salt and serve.

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