Fantastic news! Yellow Summer Squash has passed testing at a 75g serve as low in FODMAPs!
To celebrate, here is a mouthwatering pizza recipe featuring Yellow Summer Squash – Yay!
Low FODMAP Summer Squash Pesto Pizza
Serves: 4
Ingredients
Pizza Base:
2 1/2 cups of low FODMAP flour (Orgran, White Wings, Semper, Det Glutenfrie Verksted, EQU and Lo-Fo Pantry have FODMAP Friendly Certified flour)
7g sachet dried instant yeast
Pinch of salt
Water
Olive oil
Pesto:
2 cups (32 g) lightly packed basil leaves, washed and dried
80 mL Cobram Estate Garlic Infused Extra Virgin Olive Oil
20g pine nuts
Pinch of salt
30g parmesan cheese, finely grated.
Toppings:
1 tsp. olive oil
2 small tomatoes
Pinch of salt
230g (8 oz.) yellow summer squash, thinly sliced
2 tsp. olive oil
1 cup Pecorino cheese, grated
Pinch of pepper
1 small lemon
1/4 cup fresh mint leaves, chopped
Lewis & Son Natural Beef Salami
Method:
Pizza Base:
1. Sift flour into a bowl and add yeast and salt.
2. Stir to combine and make a well in the middle – pour 1 cup of warm water and 1 Tablespoon of olive oil.
3. Mix to form a soft dough and place mixture onto a lightly floured surface.
4. Knead the dough for 10 minutes or until smooth and elastic.
5. Place in a large bowl, cover with cling wrap or plastic wrap and leave in a warm place for 1 hour or until dough has doubled in size. In the meantime, preheat the conventional oven to 220°C (430 ºF).
6. Seed and slice tomatoes and place on paper towel. Sprinkle with salt; let stand for 10 minutes.
Pesto:
1. Mix the garlic infused extra virgin olive oil, pine nuts, basil and salt in a food processor fitted with a metal blade.
2. Mix until a paste forms and scrape the sides.
3. Next, add the parmesan and mix until fairly smooth, pesto-like texture.
Pizza Time:
1. Choose a large flat oven tray, either drizzle or spray oil over or use aluminium foil or baking paper to minimise mess.
2. The pizza dough should have risen well. Knead this on a lightly floured surface until smooth and divide dough in half *see tips. Roll half the dough flat into a round, square or rectangle shape and place on the oven tray.
3. Spread pesto on the pizza base.
4. Dry the tomatoes and spread over the pesto pizza base with the Salami.
5. Top with cheese, yellow summer squash, drizzle 1 teaspoon of olive oil and sprinkle pepper.
6. Bake ~16 to 20 minutes or until the summer squash is tender.
7. Grate peel of lemon over pizza. Top with fresh mint leaves.
Tips:
– Pesto: Place any extra pesto in an airtight container and cover the top with a thin layer of extra oil. You can keep this in the fridge for a week and perhaps make a pesto pasta!
– Pizza dough: You can freeze half of the dough portion. Wrap in plastic wrap and freeze for up to 3 months. Thaw in fridge overnight before using.
– To save time, you can also use a low FODMAP wrap, Genius Pitta Bread or low FODMAP pre-made pizza base.
