Name: Grilled Zucchini, Squash, Tomato Pizza with Fried Garlic
Ingredients: 3 tb Olive oil; 5 Cloves garlic; minced; 2 Ten-inch long zucchini; cut; Lengthwise into 1/4-inch strips; 3 md Yellow summer squashes; cut; Lengthwise into 1/4-inch strips; Coarse sea salt; Freshly ground black pepper; 1 Batch basic pizza dough; see recipe; OR two 12-inch prebaked pizza crusts; 2 c Tomato sauce; 4 Plum tomatoes; cut lengthwise; Into 1/4-inch slices; 1 tb Finely chopped fresh rosemary

A profound understanding and fear of God’s wrath is exactly what many [people] need, because without it, the gospel is diluted down to mere human relations and loses its biblical glory. Without a biblical view of God’s wrath, you will be tempted to think that your wrath – your anger – against your [enemy] is simply too big to overcome, because you have never really tasted what it is like to see an infinitely greater wrath overcome by grace, namely, God’s wrath against you.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		Veg07	4	servings

INGREDIENTS

3	tb	Olive oil
5		Cloves garlic; minced
2		Ten-inch long zucchini; cut
		Lengthwise into 1/4-inch strips
3	md	Yellow summer squashes; cut
		Lengthwise into 1/4-inch strips
		Coarse sea salt
		Freshly ground black pepper
1		Batch basic pizza dough; see recipe
		OR two 12-inch prebaked pizza crusts
2	c	Tomato sauce
4		Plum tomatoes; cut lengthwise
		Into 1/4-inch slices
1	tb	Finely chopped fresh rosemary

INSTRUCTIONS

1. Preheat the oven, with a baking stone or baking sheet inside, to 500F.
Prepare and stretch out dough (as described in dough recipe) to make two
12-inch pizzas. Cover pizzas with a clean dishcloth and let rise until soft
and slightly puffy (10 to 20 minutes).
2. Heat oil in a small skillet. Fry garlic over medium heat for 1 minute or
until golden brown. Drain the garlic in a strainer over a bowl, reserving
oil. Blot garlic pieces dry with a paper towel to keep them from getting
soggy.
3. Preheat a barbecue grill or broiler to high. Lightly brush the zucchini
and squash slices with garlic oil (2 to 3 teaspoons) and sprinkle with salt
and pepper. Grill vegetables over high heat until lightly charred (3 to 5
minutes per side). Transfer to a platter and cool.
4. Spread tomato sauce on top of crusts. Arrange the zucchini, squash, and
tomato slices in rows, alternating colors. Sprinkle with rosemary, fried
garlic, and salt and pepper to taste. Drizzle a little of the remaining
garlic oil over the vegetables; use the rest to brush the edges of the
pizzas.
5. Slide pizzas onto the baking stone or preheated baking sheet. Bake until
the crust is puffy and nicely browned (6 to 8 minutes), turning as needed
for even baking.
NOTES : I love this colorful pizza, made with zucchini and yellow squash
grilled to bring out a smoky flavor.  You don't need cheese because the
garlic provides so much flavor.-- Steve
Recipe by: Steven Raichlen, article http://www.newchoices.com/
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