INGREDIENTS

INSTRUCTIONS

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). 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.
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. 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. 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/  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”