Pizza with Summer Squash and Feta
Ingredients
- For dough
- 1 cube fresh Yeast
- 19 ozs gluten-free Pastry flour
- ½ cup grated Parmesan
- 1 tsp salt
- 1 pinch sugar
- 3 Tbsps melted Margarine
- Pastry flour (for the work surface)
Preparation steps
For the dough, combine yeast and 1 1/4 cups of warm water. Stir together flour, Parmesan, salt and sugar. Make a well in the center and pour in the yeast and the margarine. Process all the ingredients into a smooth dough with your hands or the dough hook of the electric hand mixer. If the dough is too moist add extra flour. If it is too dry, add some lukewarm water. Vigorously knead the dough for about 10 minutes. Cover and let rise in a warm place for about 1 hour.
For the topping, rinse the squash, trim and cut into thin circles
Rinse the tomatoes and cut into thin slices. Peel the onion and chop finely. Preheat the oven to 400°F.
On a floured work surface, knead the dough again and divide into 4 equal portions. Roll each out to the size of the pizza pans. Place the dough onto greased pans. Drizzle the dough with some of the margarine and sprinkle with thyme and oregano. Sprinkle with onion. Top with squash and tomato slices. Sprinkle with herb salt and crumbled feta cheese. Drizzle with the remaining margarine and bake for 20-25 minutes. Take the finished pizza from the oven. Season with pepper. Serve sprinkled with basil.
