Summer Vegetable Gratin Pizza on Whole Wheat Crust

This summer, my friend Tanji sent me a recipe for a zucchini and squash gratin. I made it two nights in a row, sopping up all the garlicky juices with a multi grain baguette. It was fast, healthful, delicious and seemingly perfect in my book. Except for one thing. Nobody else in my family thought it qualified as dinner. "Is this it-what else are we having?" Now, for me the trick for converting a side dish into a main dish is just to eat more. But it's not that simple when you're dealing with strangers like your own husband and children. Still, my obsession with the squash gratin wasn't gong to die easy, so I compromised by putting the gratin on top of a whole wheat pizza crust. Same idea, basically same ingredients, only this time, it was deemed dinner by that tough crowd who matter most. Dinner accomplished.
Money Saving Tips:
Make your own crust to save money, or go ahead and purchase one if time is a greater issue. If you have your own garden, I'll bet you've still got loads of zukes and squash. If not hit up a neighbor or head to the farmer's market.
Summer Vegetable Gratin Pizza on Whole Wheat Crust
Estimated Cost: $$5.50
YIkes-I didn't meant to write $1.50 earlier. It's only $1.50 for the crust.
Notes: I don't proof the yeast since SAF is so reliable. If your yeast is iffy, combine it with some warm water and sugar in a small bowl and make sure it rises before adding it in.
3 teaspoons yeast (I use Saf)
2 teaspoons sugar
1 tablespoon olive oil
1 teaspoon salt
1 cup warm water
1 and 1/2 cups whole wheat flour
1 and 1/2 cups all purpose flour
cornmeal for the pan
1/3 cup pizza sauce or plain tomato sauce
1 and 1/2 cups shredded mozzarella
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 red tomato, thinly sliced
1 and 1/2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
1/4 cup shredded parmesan
Combine yeast, sugar, olive oil, salt, warm water, and whole wheat flour. Stir and knead in flour. Knead for 4 minutes. Cover and let rise for one hour. Punch it down and let it rest for five minutes. Lightly grease a baking sheet and coat with a bit of cornmeal. Roll out dough into 12 inch circle or press into rectangular cookie sheet. Preheat oven to 450 degrees. Spread crust with pizza sauce. (Don't use much or you'll have a soggy pizza.) Sprinkle with mozzarella. Layer zucchini, squash and tomatoes in circles on pizza. Drizzle with olive oil, garlic, basil, and parmesan. Bake for 20 minutes or until cheeses are melted. If necessary, if the vegetables become too watery, heat the broiler and watching carefully, bake until the juices dry up a bit.
Coming Tomorrow:
Lemon Sour Cream Pasta and Peas

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