The last time I made Mexican pizza was in undergrad. This pizza is far improved and incorporates garlic curls, zucchini, yellow squash, and onions from my CSA share. The flavors of the vegetables, cumin, salsa and cheese blends well to make a very savory pizza. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)
- 3 medium summer squash (any combination of yellow squash and zucchini), sliced*
- 1 medium onion, chopped*
- 5-8 garlic curls, chopped*
- 1 tbsp extra virgin olive oil
- 6 oz sharp cheddar cheese
- 6 oz monterey jack cheese
- 1/4 cup black olives, sliced
- 1/4-1/2 cup high-quality, prepared salsa
- 1 pizza dough
- 2 tbsp course cornmeal
- Preheat oven to 475 degrees F.
- Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic curls. Saute for 5 minutes, or until they begin to brown. Add summer squash and saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
- Meanwhile, shred the cheese.
- Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
- Bake rolled out pizza dough in the oven for 5 minutes.
- Remove from oven, and spread salsa evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, rest of the cheese, and olives.
- Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
- Serve with a simple green salad.