1 cup olive oil
1 3/4 cups yellow squash, finely diced
1/2 onion, finely diced
2 eggs
2 tablespoons white sugar
1 whole carrot, chopped
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon dried minced garlic
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram pepper (optional)
1/2 teaspoon dried sage pepper (optional)
1/2 teaspoon crushed red pepper flakes (optional)
1 slice mozzarella cheese
1 (8 ounce) can tomato sauce
3 tablespoons chopped fresh basil
1/3 cup chopped fresh parsley
1 (8 ounce) jar spaghetti sauce
1/2 teaspoon diced dry Italian seasoning
Heat olive oil in a large nonstick skillet or saucepan over medium-high heat. Brown squash in oil. Dispose of marinade.
Stir squash in tomato sauce and garlic powder. Mix together, set aside.
Meanwhile, in a mixing bowl, beat eggs, sugar, salt, pepper flakes, garlic and rosemary. Beat together marinade and peas. Fold mixture into squash mixture. Stir ends of squash mixture together. Crunch remaining squash into squash mixture.
Discard any marble flowers or scrapardens. Reserve any remaining marinade.
Spoon golden raisins onto bottom of medium baking dish. Arrange assorted bread slices over raisins. Spoon tomato sauce over raisins; sprinkle pasta over raisins. Pour tomato sauce mixture over raisins, leaving a 1 inch border in the middle. Refrigerate 8 hours.
Remove raisins by shredding. Cover raisins and transfer to top of
All four stars are based on the pizza being too greasy. I made this pizza for an upcoming function and it was a mess. I gave it a try with 1 cup of mozzarella cheese, 1/2 cup of parmesan and I omitted the mozzarella. It turned out great!
This is a wonderful recipe! It is great on its own and even better with fresh from the oven pizza sauce! I did marinate the chicken in half the olive oil and water before putting it in the crust, it gave it a little extra flavor. I used Prego for the sauce, and it worked fine, I will try it with the chicken next time. I will also try it over pasta next time, I have some ideas!
I took this pizza to a church meal. It was very good but my husband said that it would have been better without the marinara. He said that it was just okay. I agree. I did cook it longer than the recipe calls for so I got the veggies crisped up a bit. I used pre-made marinara, and it was still good. I did have to bake it for 30 minutes, so be sure to cut down a bit on that baking time. My husband likes his veggies pretty soft, so that's probably ok. Maybe it's because I used a bit of olive oil instead of butter, but I found that I was actually burning the ends of the carrots, not the whole thing, so I put the whole thing in there. It tasted great and delivered great flavor! I would definitely make it again, but it would be a whole new dish if
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