DaFinker
Active Member
- Apr 24, 2024
- 685
- 1,403
I'd slice them thin with a mandolin and do just that. I will always be down for mushrooms, and I've had roast garlic, spinach and artichoke hearts as well. Those all work great when handled correctly.Yeah pineapple pizza is in a few threads liked and hated.
I have had veg pizza with zucchini on it but none with squash, small zucchini was used sliced thin and put down like pepperoni the other vegs put on top. The one I tried also had mushroom,onion, tomato, orange peppers the cheese was mix of pepper jack and mozz put down 1st with the sauce put over cheese. It was good.
National Pineapple Pizza Day is August 20th![]()
I guess I must mark August 20th as a day to disavow for all eternity.
You sound less like a vegetarian and more like a cannibalistic potato-head.Speaking as a vegetarian...
Although (full-disclosure) I do currently hold the Guinness record as the World's Fattest Vegetarian and I avoid too many vegetables if I possible can. Sue me - I like my cheeses and starches.I only accepted onions occasionally on pizza when my adult son shamed me into it. But at least onions have good flavor. Has anyone? anywhere? ever? said that about squash or zucchini??
Now, if you told me that baking either of them starts some sort of drying & delicious carmelizing/sweetening process (I would believe it with some squashes) you will have officially piqued my interest...
As I noted above, I'd slice very thin and the way I usually roast squash/zucchini is in rounds, seasoned with salt, pepper and a mix of herbs which changes with my mood. I'll often sprinkle with Parmesan and hit with the broiler at the end - this gives a bit of caramelization and crispness and, well, CHEESE! If you throw garlic and thinly sliced onion rounds on as well, you get those flavors blending in with the squash as it roasts.
I'm guessing you've just never had vegetables prepared by someone that knows what they're doing.