Summer Squash Pizza Crust
I roasted two medium acorn squashes and got about 3 cups at the end, which meant I didn't have to squeeze out any excess water (roasting removes a lot of water). I skipped the cheese and added 1 TBSP (Tablespoon) of quality olive oil instead, and then proceeded as directed. It makes for a finer density, almost cake-like crust at the center, but you can crisp it up under the broiler as suggested.
Also, don't cut it in half to flip it, as this will let steam escape from inside and you'll get a hardened tough crust as it cools and lets moisture escape. Just put another tray on top and flip them both over together. Ta da!
1 user found this review helpful
Dec. 11, 2013