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 or
2 x 12inch prebaked pizza crusts
2 c Tomato sauce
4 Plum tomatoes;
-cut lengthwise into
1/4 -inch slices
1 tb minced fresh rosemary
Preheat the oven, with a baking stone or baking sheet inside, to
500 F. 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: You don't need cheese because the garlic provides so much
flavor.-- Steve
Recipe by: Steven Raichlen, article at www.newchoices.com
MMMMM
Cheers
Jim
... You can buy organic gluten-free water at Whole Foods apparently.
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