September 14, 2021

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Summer Squash Mini Pizza with Cilantro Pesto

  • ¾ oz manchego
  • 2 cauliflower crusts (I used Trader Joes)
  • 1 oz toasted almonds
  • 2 yellow squash
  • 1 Fresno chile
  • handful fresh cilantro
  • garlic
  • olive oil
  • salt & pepper

1. Prep ingredients

Preheat broiler with a rack in the top position. Finely chop 2 teaspoon garlic. Pick 1 tablespoon cilantro leaves from stems, then reserve remaining leaves and stems for step 2. Remove stem and seeds from chile, then thinly slice (half or all, depending on heat preferences). Trim ends from squash, halve lengthwise, then thinly slice.

2. Assemble pesto

Pulse almonds, remaining cilantro leaves and stems, and 1 teaspoon of the chopped garlic together in a food processor. Add2 TBL oil, pulse. Season to taste with salt and pepper. Add a bit of water to thin.

3. Assemble pizzas

Heat 1 tablespoon oil in a medium skillet over medium-high. Add squash, sliced chile (half or all depending on heat preference), and remaining chopped garlic. Season with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and tender, 4–5 minutes. Remove skillet from heat.

4. Toast crusts

Place crusts on a rimmed baking sheet. Broil until lightly browned on one side, 1–2 minutes (watch closely, as broilers vary). Remove from oven, then flip crusts over. Return to oven and broil 30 seconds more. 

5. Assemble pizzas

Grate 1/2 cheese onto crusts. Top with squash and chiles. Grate rest of cheese over top. Season with a pinch each of salt and pepper. Broil on top oven rack until cheese is melted and browned in spots, 3–4 minutes (watch closely, as broilers vary).

6. Finish & serve

Spoon almond pesto over pizzas, then cut into wedges. Garnish pizzas with remaining whole cilantro leaves. Enjoy!


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