Pattypan Pizza & Wedges
Call it Pattypan, Scallop squash, Sunburst squash, Granny squash, Custard marrow, Custard squash, White squash, Button squash, Scallopini Flying Saucers or simply "Squash"
They normally come bite sized which is great because the skin is edible, which means no waste, these ones from Organic North are a little bigger than normal so it'd be rude not to play, wouldn't it?
Make sure you take advantage of Pattypans flavor-absorbing flesh and use plenty of spices to transform these in your meal.
For the pizza base.
Simply slice the ends off and then carefully slice in half - your looking for 1 cm thick bases.
I flavoured mine with garlic and basil by rubbing them over the flesh and then adding it to the pan with a little coconut oil.
Fry the bases for about 15 minutes turning half way, just to soften and really seal the flavours in.
Top with a tomato sauce and cheese (I used Violife mozzerella and my own tomato sauce) and a dusting of nutritional flakes or Parmesan and pop under the grill for a further 15 minutes.
For the wedges.
Using the top and tails chop into wedges, sprinkle with cayenne pepper, turmeric and nutritional yeast and rub into the wedges. Heat a little coconut oil on a baking tray and then add the wedges.
Cook at 200°C for 20 minutes or until they have a tan, make sure you give the pan a shake from time to time so they don't get stuck.
That's it, Pattypan Pizza and Wedges without wasting a slice of these beautiful summer squash.