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  • Recipe:

    Summer Veggie Skillet Pizza Recipe

    Summer Veggie Skillet Pizza
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Abundance is the word of the season. Oh, the variety of in-season vegetables during summertime! Then, there is the squash. So. Many. Squashes. And tomatoes. The glorious onslaught of 'maters. But when you get about 50 pounds of organic produce in your CSA box each week and you still have ten pounds left the day before the next box arrives and your storage space is laughable... Ya gotta find a way to use up a lot of veggies all at once. Well here you go, then. And, because I am philosophically opposed to using the oven when it's 100+ degrees outside, this is a stovetop only recipe.

    Recipe Instructions:

    Heat 1 Tablespoon olive oil. Add sausage, squashes, bell pepper, onion, and garlic. Saute until soft, about 5 minutes. Remove from pan and reserve in a bowl.

    Now it's time for the crust, which is basically potato pancakes. Mix grated potatoes and onions, eggs, flour, salt and pepper in a bowl. Because less dirty pans is more, in the same pan you sauteed the squash mixture, (your biggest cast iron skillet is the best choice), heat some more olive oil, about a tablespoon or two, and press potato mixture into the bottom. Cook on med/high heat for 4-5 minutes. Cut in four sections and flip.

    Turn heat to medium. Spread pizza sauce (see below for a recipe) over potatoes. Sprinkle squash mixture, then sliced tomatoes and optional basil, then cheese. Cover and cook for about 8-10 minutes, or until the cheese is melted. Or, if you don't mind turning on the broiler, place covered pan in broiler for 5 minutes.

    Here's a simple pizza sauce recipe my mom taught me (you'll probably only use half of this recipe; it can cover up to two normal pizzas):

    Pizza Sauce

    15 oz. tomato sauce

    1 Tablespoon each: minced garlic (1 clove), crushed basil and oregano

    2 Tablespoons parmesan cheese

    Mix all ingredients and use.

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