Wednesday, October 1, 2014

Thai Peanut Summer Squash Pizzas


Ok, I promise this is the last of the grilled flat bread pizzas for awhile. I warned you that I was obsessed!

This one was another total steal from Coastal Living. Seriously, I love that magazine. Now if I could just figure out a way to live on the coast...

I realize that it's no longer summer now, so the reference to summer squash isn't exactly seasonal. For those of you whose zucchini and yellow squash plants are still pumping away, this is an awesome one to use up the abundance. If you're like me and your squash plants crapped out weeks ago, feel free to sub in fall squash varieties or even firm tofu. Or just buy some zucchini at the grocery store. I won't judge.

Either way, prepare to love this recipe.

Thai Peanut Summer Squash Pizzas
Recipe from Coastal Living, June 2014

Ingredients
1 zucchini
1 yellow squash
1 1/2 tbsp plus 2 tsp olive oil, divided
1/8 tsp salt
Peanut-Ginger Sauce (recipe below)
1 package fresh pizza dough
2 c. shredded mozzarella
2 green onions, thinly sliced
1 c fresh mung bean sprouts or 1/2 c very thinly sliced baby bok choy
1/3 c shredded carrot
3 tbsp chopped fresh cilantro
3 tbsp chopped dry-roasted peanuts

Directions
Preheat grill to medium-high heat. Slice zucchini and yellow squash lengthwise into 6 slices. Brush with 1 1/2 tbsp oil and sprinkle with salt. Grill 2 min. on each side or until tender. Dip in Peanut-Ginger Sauce to coat; set aside squash and remaining sauce.

Shape dough into 2 or 4 crusts. Brush both sides with remaining 2 tsp olive oil. Grill 3-5 min, flip crusts, and top with 1 c mozzarella cheese, reserved grilled squash and zucchini, and remaining 1 c of cheese. Grill, covered with grill lid, 4 min or until crust is cooked through and cheese melts.

Place pizzas on cutting board and top with green onions and next 4 ingredients. Drizzle with remaining Peanut-Ginger Sauce. Serve immediately .

Peanut-Ginger Sauce
3 tbsp creamy natural peanut butter
3 tbsp honey
1 1/2 tbsp soy sauce or tamari
1 1/2 tsp toasted sesame oil
1 1/2 tsp grated fresh ginger
1 tsp rice vinegar
1/2 tsp chili-garlic paste or sauce

Combine all ingredients in a small bowl, stirring until well blended.


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