The combination of squash, tomatoes and basil give this pizza a summery-fresh vibe.
Place mixture in a kitchen towel, and squeeze dry.
Place in a large bowl with Parmesan, cornstarch, egg and 3/4 cup of the mozzarella.
Using your hands, combine thoroughly until dough comes together.
Press Parmesan mixture into two (8-inch, 1/8-inch-thick) circles on a parchment paper-lined baking sheet.
Bake in preheated oven until browned and very dry, about 40 minutes.
Increase oven temperature to 450 degrees F.
Meanwhile, heat oil in a large skillet over high.
Add squash and zucchini and cook, stirring often, until lightly caramelized, about 3 minutes.
Spread marinara sauce evenly over pizza crusts leaving a 1/2-inch border.
Top with remaining 1 1/4 cups mozzarella.
Top with squash mixture and tomatoes.
Bake at 450 degrees F until cheese is melted, about 8 minutes.
Sprinkle with basil and salt.
Cut each pizza into 6 slices.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
