This pizza leans toward the traditional style with a slight twist, using a tomato-based sauce as the base and broccoli as an unconventional, but tasty, topping. MAKES ONE 12-INCH PIZZA
• 1 cup prepared marinara or spaghetti sauce
• 2 to 3 tablespoons tomato paste (depending on how thick you like your sauce)
• 1 (10-ounce) prepared pizza dough or crust
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 summer squash, sliced 1/3-inch-thick (about 1 cup)
• 1/2 cup diced red onion
• 1 tablespoon snipped fresh rosemary
• 1 to 2 teaspoons snipped fresh summer savory
• 1 to 1 1/2 cups chopped broccoli florets (chop into 1/2-inch pieces)
• 4 to 6 slices turkey bacon, cut into 1-inch pieces then cooked (optional)
1. Preheat oven to 475 degrees. Combine marinara sauce and tomato paste. Spread sauce evenly over crust, leaving a 1/2-inch border. Sprinkle with mozzarella cheese and distribute small dollops of ricotta cheese evenly over pizza.
2. Arrange squash slices on pizza as you would for pepperoni. Sprinkle red onion, rosemary and summer savory over the summer squash. Top with chopped broccoli and cooked bacon. Bake for 12 to 16 minutes or until crust is golden and cheese is bubbly.
Kris Wetherbee is a contributing editor who wrangles her herb garden in western Oregon.
Click here for the main article, Prepare Herbal Pizza Combinations.
