Summer Squash Pizza Crust So Tasty

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Summer Squash Pizza Crust

"Enjoy this frittata-type crust made with summer time squash. Smother this crust along with your preferred pizza toppings: tomato sauce or pesto and veggies galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean aptitude."

Ingredients :

4 cups finely shredded zucchini or yellow summer season squash
3/4 cup all-motive flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, crushed
half teaspoon floor black pepper
salt to flavor

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 350 ranges F (one hundred seventy five levels C).
Once zucchini or summer squash has been shredded (I advocate a meals processor) gently salt the squash and switch it to a strainer. Let stand 15 to half-hour and press all closing liquid out of squash.
In a medium-sized blending bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix properly.
Spread the combination into a greased and floured jelly roll pan. Bake for 25 mins in the preheated oven.
Remove the crust from the oven and alternate the oven's temperature to broil. Brush the pinnacle of the crust with oil, after which broil the crust for 3 to 5 minutes until the top is gently browned.
Allow the crust to cool barely and slide spatula below all edges and beneath the center. Place a massive baking sheet over the pinnacle of the crust and lightly flip the crust over in order that the bottom of the crust is now going through upwards. Because it may be tough to flip the crust smoothly, it can be necessary to reduce the crust in 1/2 to facilitate the flipping of the crust. If you need to leave out the flipping degree, that is ok, however the crust might not be as crunchy.
Brush the pinnacle of the crust with oil and broil for another three to 5 mins until the top is browned. Cover with toppings as desired.

Notes :

This may be a non-traditional crust, because it might be relatively gentle. Depending in your toppings, you may need to bake it at 400 degrees F (two hundred degrees C) for some greater mins to heat toppings and similarly reduce sogginess.
Reynolds® Aluminum foil can be used to keep food wet, cook dinner it frivolously, and make clean-up less complicated.

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