One morning I checked the garden and found we had one yellow squash big enough to eat. Some serious joy happened at this point. Youngest Son asked if he could pick it and I showed him where to cut. He pulled out his trusty pocket knife and harvested that squash like he had been doing it his whole life. While he was cutting, I was making a dinner plan.
As a rule, I do not much like store bought hummus. I find it bland and grainy when compared to the stuff the comes out of my own kitchen. But the original recipe mentioned using a roasted garlic hummus and that the hummus would be topped with pieces of roasted garlic that could be used to make the pizza. So I picked up a tub of roasted garlic hummus at the store and prepared to follow the recipe as written.
First, there were not any whole cloves of garlic floating on the top for me to play with. Second, the hummus I purchased is the BEST store bought hummus I have ever run across. The flavors are perfect and the texture is silky smooth. Lily's is made in Portland and I can tell you it is worth looking around to find a container.
Instead of firing up the grill to deal with one squash, I pulled out the trusty paninni maker. I was not sure this idea was going to work but I figured if I was successful this technique could be used for lots of other vegetables. Worked like a charm!
Pizza dough for two 10" pizzas, homemade or store bought
2 cups hummus, homemade or store bought
8 ounces cheese, I used a combination of fontina and mozzarella
Summer squash of your choosing, yellow, crookneck, zucchini, or patty pan
1 clove garlic
Preheat the oven to 450F.
Roll out the pizza dough and cook on pans or a stone until just done. Do not let the edges get dark.
Cut your squash into slices about 1/2 thick. While the dough is cooking grill or pannini your squash.
Crush garlic clove into a small amount of olive oil. Once the dough comes out of the oven, brush with the garlic oil. Then spoon hummus over the crust, top with cheese, and place squash over cheese.
Put the pizzas back in the oven and cook just until the cheese is melted and lightly browned, 5-10 minutes.
My new go to summer pizza!