Pizza A Little Different: Sun Dried Tomatoes & Herbs

While my Mother and her partner, Saul, came to visit it was like feeding two teenagers with their appetites! None the less, Marli and I were able to impress them with this pizza. It is a great excuse to use summer squash and basil from your garden!

Pizza Toppings:

1 ~ Small Summer Squash (I used zucchini) 
1 ~ Small Eggplant
1 ~ Green Onion
1/3 ~ cup Sun Dried Tomatoes
1 ~ Small Bag of Mozzarella Flavored Dia Cheese
2 ~ Small Whole Wheat Pizza Crusts

Preheat oven to 350 Fahrenheit. Dice summer squash and eggplant into large pieces. Place the pieces on a non- stick cookie tray, spray lightly with olive oil, and roast in oven for 30 minutes or until soft. Meanwhile, cut sun-dried tomatoes and green onions into small pieces. This is also a good time to make the sauce. Smooth the sauce onto the pizza crust and place all the veggies on top. Finish with as much Dia cheese as you want. Place in oven for around 18 minutes or until the edges are golden. 


Sauce:

2 ~ Cups Fresh Basil
1/2 ~ Cup Cashews
1/3 ~ Cup Sun Dried Tomatoes in Oil
4 ~ Cloves Garlic
2 ~ Tsp Herbamare Seasoning (opt.) 
1 or 2 ~ Tbs Olive Oil

Put all ingredients in a blender until the sauce is a paste. Start with 1 tbsp of olive oil and add more if needed. Consistency should be a smooth smear-able paste without any bumps.