Squash Pizza Crust

This recipe from Katzen’s Moosewood Cookbook has a wonderful texture and flavor. Though the original recipe called for just zucchini, any squash will do. The crust can be made in advance and refrigerated or frozen. You can either line a pizza pan or casserole with the crust or bake the mixture on a cookie sheet before topping.

Use 2 cups grated squash to one egg (the original calls for a 1:1 squash/egg ratio, but that’s a little much). Squeeze the liquid out of the squash; add the eggs and mix well with a good slug of olive oil and ½ 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 peppers. Season with, salt, pepper, a little basil and thyme; I do not recommend using rosemary as in the original recipe. Roll out and shape with a twisted edge. Bake in a medium hot oven (375-400) for about 40 minutes, or until nicely browned. Brush with olive oil before cooling.

As to the toppings, you can use those you usually like on your pizza, but I forego meats out of respect for the original recipe as well as for Molly herself. Go lightly on the tomato sauce, since too much will make the crust soggy. Bake pizza in a hot oven as you would any other.

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