Rustic Zucchini Crust Pizza

This rustic repast is something like a frittata but not quite as eggy. It is cooked in oven like a pizza rather than on top of stove. My daughter won’t eat zucchini in any other form.

Makes two 8-inch pizzas
Ingredients

4 cups coarsely grated, unpeeled zucchini or summer squash
Kosher salt
Olive oil
Cornmeal for sprinkling
4 eggs
½ cup all-purpose flour
2 cups grated mozzarella cheese
20 niçoise olives, pitted chopped
4 scallions, thinly sliced
2 teaspoons dried oregano
2 or 3 tomatoes, thinly sliced
½ cup fresh basil leaves, cut into strips

Preparation

Place grated squash in a colander, salt generously, set it aside for 30 minutes. Squeeze out excess moisture with your hands.

Preheat oven to 425° F. Lightly coat two 11- by 17-inch cookie sheets with olive oil sprinkle with cornmeal.

Beat eggs in a large bowl. Add zucchini flour. The mixture should have consistency of cooked oatmeal; if it’s too sticky, add a little more flour.

Spread half mixture on one prepared cookie sheet half on other, making two 8″-round crusts. Bake for 15 to 20 minutes until puffed slightly brown; remove from oven reduce temperature to 350° F.

Combine mozzarella, olives, scallions sprinkle mixture over each pizza, leaving a ½-inch margin along edge. Sprinkle with oregano arrange tomato slices on top. Scatter fresh basil on top drizzle with a little olive oil.

Return to oven bake for 15 minutes or until cheese is melted. Serve hot or at room temperature.