Sunday, November 20, 2011
Winter Squash Pizza Bake
Drizzle 2 and 1/2 tablespoons of olive oil into a round 10 or 12 inch baking pan (I used a 10 inch springform pan) and spread it to coat the bottom of the pan. Put the flour on a plate and pat both sides of the squash slices in it. Make a slightly overlapping layer of slices in the baking pan. Trickle the tiniest bit of olive oil over this layer; then repeat the layering and oiling until you have used up all the squash -- you should have four or five layers.
Mix a little salt into the tomato sauce (taste first and make sure extra salt is needed!) and dot here and there over the top of the squash. Put into the oven and bake for about 50 minutes, until the bottom is sizzling and the top is turning quite golden. Scatter the oregano over the top, crushing it between your fingers.
Sprinkle with the mozzarella and return to the oven for 5 or 10 minutes, until the cheese melts and browns slightly. I broiled for a touch at the end to brown the cheese.
Cool a little before serving in wedges like pizza.