- 1 ½ pounds zucchini or summer squash
- 2 teaspoons sea salt (optional)
- 1 cup pizza or marinara sauce; if using marinara sauce, cook on low in skillet for 10 minutes, stirring frequently, to reduce
- 2 cups shredded mozzarella or your favorite shredded pizza cheese blend
- 4 ounces pepperoni slices
- 2 tablespoons Garlic Gold® Oil
Optional: 2 tablespoons Garlic Gold® Nuggets with Parmesan
Trim the ends of the squash. Cut the squash in half lengthwise, then scoop out the flesh so that there is about 1” left around the sides.
(Optional: If you do not want to do this, proceed to next paragraph.) Lay a terrycloth towel over a rimmed cookie sheet to absorb water. Sprinkle each side of the squash liberally with sea salt and place on top of the towel. Cover the salted squash halves with another towel, then place another rimmed cookie sheet over that. Place a heavy object such as a large cast iron skillet, a large pan filled ¾ of the way with water, several bricks, or something else heavy to weigh it down and press the water out of the squash. Leave for 3 to 12 hours, then rinse the squash and blot thoroughly; proceed with remaining recipe.)
Preheat oven to 350 degrees Fahrenheit. With a basting brush, brush squash halves liberally with Garlic Gold® Oil. Place squash halves on a rimmed cookie sheet and roast until very lightly browned and tender, about 20 minutes. Remove from oven and put pizza sauce in halves, then top with shredded cheese followed by sliced pepperoni. Sprinkle Garlic Gold® Nuggets with Parmesan on top. Put back in oven to bake for an additional 5-10 minutes or until cheese is bubbly and pizzas are very lightly browned on top.
Variation: Omit pepperoni and add ½ cup crumbled feta cheese , ½ cup sliced Kalamata olives, and ¼ cup julienned fresh mint leaves for Greek Style pizza