A great way to use some of that summer produce! Give yourself about 1-½ hours to make this delicious meatless meal. You can also make the dough ahead of time and chill until ready to use. This recipe makes good use of olive oil, a healthy fat.
serves 6 ( 10 points +)
- 1-⅔ c. flour
- ½ tsp. salt
- ½ tsp. baking powder
- ⅓ c. + 1 T. olive oil, divided
- ¼ c. water
- 1 large yellow summer squash, cut into ¼ inch slices
- 2 garlic cloves, minced
- 1c. low-fat ricotta cheese
- ½ c. grated Parmesan cheese
- ½ tsp. grated lemon rind
- 1 tsp. fresh lemon juice
- ¼ tsp. black pepper
- 1 egg, lightly beaten
- ¼ tsp. salt
- 1 tsp. water
- 1 egg white
- fresh basil leaves
For crust, combine flour, salt and baking powder in a food processor. Pulse a few times to mix. Combine ⅓ c. olive oil and water. Pour slowly through chute and process until dough is crumbly.
Turn onto a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and refrigerate for 30 minutes or until ready to use.
In a medium bowl, combine squash, 1 T. olive oil and garlic.
In another bowl, combine ricotta with next 5 ingredients ( through egg).
Unwrap dough and roll into a 14 inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.
Spread ricotta mixture over dough, leaving a 2 nch border. Arrange squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle squash with salt.
Fold edges of dough toward center, pressing gently to seal ( Dough will only partially cover filling).
In a small bowl, whisk together egg white and 1 tsp. water. Brush over dough edges.
Bake at 400 degrees for 40-45 minutes or until golden brown. Let stand for 5-10 minutes before cutting. Sprinkle with torn basil. Cut into 6 wedges.
adapted from "Cooking Light"