Welcome back from the long weekend! I hope yours was filled with extra rest and relaxation. And good food, too! I spent mine like I do most, running and eating. And walking for hours on end at the State Fair! I was smart this year and wore sneakers to the fair instead of flip-flops. When you’re training for a marathon, avoiding injury beats out style every time. Oh, how wise I’ve become since my first go around at this whole marathon thing!
Do you think it’s okay to eat summer squash after Labor Day? Or is it sort of like wearing white after Labor Day? Actually, I think it’s okay to wear white after Labor Day now. I’ve never been very into those funky rules anyway – I like to make my own rules. But I do wonder if it’s frowned upon in the food world to serve zucchini instead of acorn squash after the first Monday in September.
You know what? If summer squash is still abundant, I’m still going to eat it. You should, too! And you should make this pizza. I promise you won’t miss the tomato sauce or mozzarella cheese. In fact, if you’re a squash lover like myself, I’d be willing to bet you might like this more than traditional pizza!
Nearly no prep is needed for this light, veggie-loaded flatbread pizza. Substitute light cream cheese if you don’t have Laughing Cow cheese wedges.
Makes 2 persona pizzas
Prep Time: 10 minutes
Cook Time: 15 minutes
- 2 round flatbreads or pitas
- 2 Laughing Cow Cheese wedges
- 1/4 cup light sour cream
- 2 tbsp. fresh chopped basil
- 1 small yellow squash, sliced very thin
- 1 small zucchini, sliced very thin
- 1 ear of corn, cooked and cut off the cob
- Salt and pepper
Heat oven to 400 degrees F. Toast flatbreads on baking sheet about 10 minutes.
Turn oven to broil. In a small mixing bowl, stir cheese and sour cream until smooth. Stir in basil. Spread over toasted flatbreads. Top pizzas with zucchini and corn. Place under broiler about 3 to 5 minutes or until zucchini slices are tender.
Sprinkle cooked pizzas with salt and pepper, if desired.