On the off chance anyone has been wondering what I've been up to during my blog absence, I will confess that I've been consumed with all things domestic. In fact, I am starting to think I'd like to become a maven in that department. There are so many different aspects to keeping a well run household that I'm afraid I'm not always diligent about keeping up with them all. I tend to work on things in bursts. Painting a little, cooking a little, gardening a bit more, etc., etc. But last week, I was painting and cooking at the same time. Wonders never cease. Thank goodness for Paula Deen too. I found the most delicious squash pizza recipe compliments of her July/Aug 2009 "Cooking with Paula Deen" magazine that I can't possibly hoard it to myself. It's screaming to be shared. If you are a fan of yellow squash and zucchini, this one's for you:
It's totally from scratch, nothing pre-made, so roll up your sleeves and don't let the ingredient list intimidate you. It's really very easy to create and once you've taken a bite, all the work will melt away and you'll be supremely happy you took the time.
Cornmeal Crust: 1 1/2 cups flour, 3/4 cup cornmeal, 1 tsp dried dill, 3/4 tsp salt, 1/2 tsp baking powder, 1/2 cup butter cut into small pieces, 2 egg yolks & 3 to 4 Tbsps water.
Preheat oven to 350 degrees. Combine all dry ingredients, add butter, mix till crumbly then put in yolks and water (1 Tbsp at a time). Either roll out to form a circular crust or press into a tart pan. Bake crust for 15 minutes prior to adding squash topping.
Note: My family enjoyed the pizza so much, we made it both ways. Even tho the tart pan is a prettier presentation, I think the round traditional pizza form with thinner layers of squash was tastier. At least that was our verdict, for what it's worth.
Squash Filling: 1/4 cup butter, 4 cups thinly sliced zucchini, 4 cups thinly sliced yellow squash, 1 cup chopped onion, 5 oz Swiss cheese (we substituted mozzarella), 5 oz shredded Parmesan cheese, 1 large egg 1/2 tsp salt, 1/4 tsp dried dill and 1/4 tsp ground black pepper. Melt butter in a large skillet then cook zucchini, squash and onion until tender. Remove from heat, stir in remaining ingredients, spoon onto cornmeal crust and bake for 35 to 40 minutes or until lightly browned.
Note #2: We cut the recipe in half both times and it turned out fine so remember that as an option if you are cooking for one, two or are light eaters.
Tomorrow I'll be back to gardening if I can overcome the distractions my new neighbors are creating for me. They are cutting down every tree on the property (which is a considerable number), much to my dismay just because they want to be able to see their house from the street. Apparently a new landscape plan is to follow but I'm struggling with what seems to me as complete (and unnecessary) destruction. It's out of my control, I know, but that doesn't mean I can't stew about it.