Cooks in: 35mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 1/4 LB. of Neapolitan long squash
- 3/4 C. of mixed mushrooms
- 2/3 C. of fior di latte mozzarella
- 3/4 C. of leeks
- 2 of clove garlic
- 1 of sundried tomato
- Curly parsley
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Cut one Neapolitan long squash with the peel on to get 2 round slices about 1 inch thick; cook them in a pan with a drizzle of oil and a pinch of salt for 2-3 minutes per side, then put them on a baking pan lined with parchment and bake at 350°F for 10 minutes.
2
Clean the mushrooms and the leek and chop them. Cut the mozzarella into cubes and julienne slice the tomato. Sauté the mushrooms and leek for 3 minutes in a pan with a drizzle of oil, 1 garlic clove, a pinch of salt and a grind of pepper.
3
Distribute the mushrooms and leeks on the squash slices, add the mozzarella cubes and sliced tomato, salt to taste and bake in a 400°F oven for 5 minutes. Serve the squash “pizzas” garnished with a little curly parsley.