Picked up some of the first zucchini of the season at the farmers market this weekend! As an added bonus, with the squash finely diced, my five-year-old surprised me by munching it all right down instead of picking it off. Any type of summer squash, green or yellow or both, will do nicely here.
1 14-inch pizza crust
Olive oil
1/2 - 2/3 cup tomato sauce
1/2 cup chopped scapes
1 1/2 - 2 cups finely diced zucchini or summer squash
3-4 oz crumbled feta
Freshly ground black pepper
1/2 cup basil leaves cut into slender ribbons (chiffonade)
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the tomato sauce over the pizza crust, then scatter the scapes and squash over it. Top with the feta and a fresh grind of pepper. Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown. When you take the pizza out of the oven, scatter the basil over the top.
Serves 3-4.
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