Summer Squash and Herbed Ricotta Pizza

 1 medium summer squash (zucchini or zephyr squash, for example)
2 tablespoons olive oil (divided)
Salt and fresh-ground black pepper
2 cups sliced onions
1 garlic clove, minced
1/2 cup ricotta cheese
3 tablespoons chopped basil or cilantro
Pizza Dough (2 balls)
1 tablespoon cornmeal

1.  Preheat the oven to 400’. Slice the squash into 1/4-inch-thick rounds. Place them on a baking sheet, drizzle 1 tablespoon of the olive oil over them, and sprinkle them with salt and pepper. Bake them for 15 minutes or until they are tender and just beginning to brown at the edges. Leave the oven on.

2.  Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, and cook them, stirring occasionally, for 10 minutes or until they begin to brown. Then add the garlic, and stir for 1 minute. Take the skillet off the heat, and season the onions with salt and pepper.

3.  In a bowl, combine the ricotta cheese and the basil or cilantro. Season with salt and pepper, and stir well.

4.  Raise the oven temperature to 450’. Sprinkle a baking sheet with cornmeal, and roll out each ball of dough to a round 8 inches in diameter. With a spoon, spread the ricotta cheese onto the dough, leaving a bit of a bare border. Lay the summer squash over the ricotta cheese, and form a small nest of onions in the middle of the pizza. Bake the pizza for about 10 minutes or until the crust begins to turn golden around the edge. Cut the pizza into quarters, and serve. –

-Vegetarian Planet, by Didi Emmons


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