Rating: 4 stars
25 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 9
  • 5 star values: 10

This month, we encourage eating more healthy fats. Here's a fantastic crust that you can swap in for a standard butter-based one. You can make the dough in advance, and chill until ready to use.

Sidney Fry, MS, RD
Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
25 mins
total:
2 hrs
Yield:
Serves 6 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

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  • Preheat oven to 400°.

  • Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

  • Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.

Nutrition Facts

362 calories; fat 20.1g; saturated fat 5.5g; mono fat 12.3g; poly fat 2g; protein 13.3g; carbohydrates 31g; fiber 1.8g; cholesterol 53mg; iron 2.4mg; sodium 519mg; calcium 236mg.
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