I might have the best job in the world. The other day at the end of the workday, my mother comes to me, in her hands this gorgeous green thing – Benning's Green Tint Squash – a perfect patty pan squash. “Would you like to take this home?” she asked. Do I want to take it home? Has she met me? Of course I do!
Back to the patty pan squash. If you've never seen these before, you'll be amazed. They are beautiful, colourful round squashes with scalloped edges. “What do I do with it?” I asked her. “Well, I usually chop it up in a stir-fry. What else do you think we could do with it?”
With our creative thinking caps on, we came up with the Patty Pan Pizza.
1 Patty Pan Squash, sliced into ¼ inch thick pieces.
¼ Teaspoon Extra Virgin Olive Oil
2 Small Heirloom Tomatoes (I used Morden Yellow and Pomme D'Amour)
1 Heirloom Sweet Pepper (I used Marconi Red)
¼ Cup Extra Old Cheddar Cheese (Mozzarella could work too – but this cheese is my personal favourite)
2 Tablespoons Parmesan Cheese
1 Teaspoon Summer Thyme
… and any other pizza toppings that suit your fancy! I added Montreal Smoked Meat to mine for a bit of a protein boost.
- Preheat oven to 375 c
- Lightly grease a baking sheet with olive oil
- Lay squash slices out on baking sheet
- Add your toppings
- Cook for 10 – 15 minutes, or until cheese is slightly browned.
- Remove from oven – enjoy!