ANNA’S ZUCCHINI PIZZA

1 pound pizza dough

2 zucchinis

1 small sliced onion

Olive oil for sautéing

1 clove minced garlic

2 eggs

Chopped parsley

1 cup shredded Mozzarella cheese

Slice zucchini, not too thin, and sauté with sliced onions in olive oil.

Spread the dough in pan and place cooked zucchini in rows and onion. Brush the garlic on top. Beat the eggs and brush over zucchini.

Bake at 375 until the dough is cooked. With 5 minutes left to bake, add grated cheese. Add parsley when baked.

SQUASH FLOWER PIZZA1

SQUASH FLOWER PIZZA

1 pound pizza dough

1/2 cup olive oil

1/2 cup sliced onion

20 squash flowers

2 cloves minced garlic

Grated Romano cheese

Chopped fresh herbs (parsley, thyme, oregano and chives)

Pinch salt and pepper

Allow dough to rise. Butter a rectangular pan and shape the dough into it.

Remove the little green septals at base of flower. Rinse flowers to remove any dirt or insects. Dry on paper towels (they dry quickly).

Heat olive oil in a large skillet and sauté onions. Place the flowers in one at a time. Lightly cook them 1 to 2 minutes on each side. Remove onions and flowers, one at time, to a plate.

Place olive oil from skillet in a small bowl and add garlic, salt and pepper. With a pastry brush, paint the pricked dough with the olive oil mixture.

Bake at 420 degrees for 12 to 16 minutes until the bottom is lightly cooked to near crispness. Add cooked flowers and onions to the top. Add the grated cheese and brush edges with the olive oil mixture. Place back in the oven for 5 to 6 minutes until desired crispness. Add chopped herbs and some additional grated cheese.