Any summer squash will do. The crust can be made in advance and refrigerated or frozen before lining a pan or casserole. You can bake smaller crusts on a cookie sheet.
Use 2 cups grated, drained and squeezed squash to one egg. Mix well with a good slug of olive oil, a half cup each grated mozzarella and Parmesan, and a little grated onion along with enough plain flour to make sticky dough. I like to use a little more Parmesan for a somewhat drier mix and add chopped mild peppers.
Season with, salt, pepper, and a little basil and thyme. I do not recommend using rosemary as in the original recipe; it’s just too predominant. Roll out twist edges. Bake in a medium hot oven (375-400) for about 40 minutes, or until a bit browned. Brush with olive oil before cooling.
You can use whatever toppings you like. I forego meats out of respect for Molly, this said for your consideration as well. Go lightly on the tomato sauce, since too much will make the crust soggy. Bake in a hot oven.
