Tuesday, July 6, 2010

Squash Pizza with Thyme and Goat Cheese

Yesh, it looks like Philadelphia out there when I peep through our blinds, yet it feels like the heart of the Sahara desert. Turning on the oven amplifies this mega-heat problem significantly and had we not suffered a crock pot causality early last week, well, you bet that appliance would've been knocking out dinner left and right. Oh well. RIP, crocky.

Pizza sounded like the next best thing. Reason number 112 why I hate to say goodbye to Philly? My neighborhood grocer, Trader Joes. We've had some good times with that place. Their pizza dough is fantastic tasting, might I insert, and fantastically priced. It makes it into my grocery cart nine times out of ten.

Tonight with semi-questionable but still edible goat cheese lurking about in our fridge, squash, zucchini, and some few sprigs of thyme, we had dinner. Really good. Really versatile. Here's how it went.

A Summer Pizza

1 recipe, or 1 Trader Joes bag, pizza dough
2-3 garlic cloves, minced
1 zucchini squash, thinly sliced
1 yellow summer squash, thinly sliced
1/4 medium red onion, thinly sliced
2 Tbsp fresh thyme, chopped
olive oil
3 ounces goat cheese

Preheat oven to 400 degrees. Place sliced squash in a colander with lots of salt over it and place on top of plate. Allow to sit for 15-30 minutes (this step helps get some of the residual moisture out of the squash).

Roll out pizza dough to desired size (we baked ours in a rectangular jelly roll pan). Place in pan and brush the surface with olive oil. Scatter the dough with minced garlic. Place squash, onion, and cheese all over. Season with thyme, salt and pepper, if desired.

Bake until crust is golden brown and cheese is melted.

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