Serves 4 (makes one 9-inch pizza) / I like to call the squash mixture “squasage”—first, because I can’t resist a pun, and second, because using the flavor profile of Italian sausage on grated zucchini serves the desire for meat without the need to actually eat it.
Tomato Sauce
1 14.5-ounce can no-salt-added diced tomatoes
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon fresh black pepper
1 tablespoon extra-virgin olive oil
“Squasage”
4 packed cups grated zucchini (about 5 small zucchini)
¼ teaspoon crushed red pepper flakes
½ teaspoon fennel seed
½ teaspoon coriander seed
1/2 teaspoon salt
1 teaspoon black pepper
½ teaspoon paprika
Pizza dough, rolled into one 9-inch crust
4 ounces fresh mozzarella, thinly sliced
1 tablespoon freshly grated Parmesan cheese
Fresh parsley or basil, for garnish
1. Combine all Tomato Sauce ingredients and squish the tomatoes a bit with your hands. Reserve.
2. Combine all “Squasage” ingredients in a large, nonreactive bowl. Toss to combine. Marinate 2 hours at room temperature, tossing ingredients every 20 minutes or so. After 2 hours, squeeze zucchini and discard water. Taste and adjust seasoning. (Makes about 1 ¾ cups.)
3. Preheat grill. Roll out one 9-inch pizza dough crust. Grill pizza dough on one side for about a minute. Flip, pop any air bubbles, and quickly smear on Tomato Sauce. Top with sliced mozzarella and about half to three-fourths of the zucchini mixture. Cover grill. After 3–4 minutes, check crust bottom. If it’s a little charred and dough looks set, it’s ready. Garnish with Parmesan and fresh herbs.
PER SERVING: 270 cal, 35% fat cal, 11g fat, 5g sat fat, 24mg chol, 13g protein, 33g carb, 6g fiber, 792mg sodium
