Homegrown Summer Squash Pizza

We're constantly trying to find new ways to use the produce we grow. Our very own Alesha Delaney thought up this recipe using our homegrown golden zucchini and yellow crookneck and it was a real winner! It's delicious with Summer veggies but the recipe can also easily be adapted to use seasonal produce year-round.

(Vegan) Summer Squash Pizza

TIME: 30 minutes

SERVES: 2

INGREDIENTS:

-corn crust

-red pesto

-almond cheese

-golden zucchini or yellow crookneck, thickly sliced

-diced jalapeños

-sun-dried tomatoes

-meatless sausage (optional)

-spinach

-olive oil

-fresh oregano

-pepper to taste

DIRECTIONS:

1. Preheat the oven to 350 degrees.

2. Add toppings to corn crust to assemble the pizza.

3. Bake for 15 minutes checking after 10. You want the crust to be slightly more golden brown, the cheese should be melted, and the center should be cooked through.

4. Drizzle olive oil over the cooked pizza and add fresh oregano and a sprinkle of pepper to taste.

Enjoy!