Ground Cherry + Zucchini Pizza

Ground cherries taste a little like caramelized pineapple so I enjoy trying to add them into savory preparations. This recipe was designed as a way to use several of our leftover CSA basket ingredients before we took a long weekend trip to Napa. Overall, it turned out pretty good. The zucchini and summer squash we received was small enough to be thinly sliced and roasted to add some color, the ground cherries added sweetness, and the jalapeno feta added some heat. The pesto was homemade with some leftover basil from our garden but making pesto with another herb or green would work fine here too. Something bitter like radish or beet greens may help add an additional layer of flavor.

A Vegetarian & Cooking original.

-1/2 cup ground cherries
-2 Thin Crust Pizzas from Brooklyn Bred
-3 tablespoons basil pesto
-1 ounce jalapeno feta
-4 ounces mozzarella, thinly sliced
-1-2 small zucchinis/summer squashes, thinly sliced
-Salt, pepper, cayenne to taste

Thinly slice the zucchini and summer squash and roast the slices in a single layer on a small baking sheet at 375 for 20 minutes flipping the slices halfway.

Meanwhile, spread the pesto onto the two thin crusts and top with 2 ounces of fresh mozzarella slices. Once the zucchini and summer squash slices are roasted, add the squash slices to the pizzas, top with 1/2 ounce of feta each, 1/4 cup of the ground cherries each, and season with salt, pepper, and cayenne to taste. Bake the pizzas for 6-8 minutes at 400 degrees or until the cheese is melted.


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