Topped Summer Squash - Eggplant and Zucchini

Name: Topped Summer Squash - Eggplant and Zucchini
Yield: Serves 2 as a side
Ingredients: 1 zucchini, halved lengthways; 1 eggplant, halved lengthwise; 8 tbsp classic pizza sauce; 80g (2.8oz) mozzarella or cheddar cheese, shredded; 2tbsp Olive oil; Handful fresh basil, roughly chopped; Black pepper, to taste

These summer squash ‘boats’ are roasted with tomato sauce and cheese – perfect as a side dish or pizza base alternative!

Servings: Serves 2 as a side

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Method

1

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
2

Fire up your Ooni pizza oven. Aim for 200˚C (390˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
3

Add a little olive oil to your Cast Iron Pan and place inside the oven to warm up.
4

Once the pan is warm, add the two halves of the zucchini, top generously with half the tomato sauce and half the cheese of your choosing and half the roughly chopped basil. Drizzle with olive oil and return the pan to the oven. Cook for about 3 minutes or until the cheese is nice and bubbly, turning halfway through the cook. Remove the zucchini from the pan and set aside. Repeat the cook for the eggplant halves.
5

Once cooked, season with black pepper to taste. Slice diagonally to share with friends!