Day 2-

We are swimming in squash and 15 year old girls.   The girls because my (now 15 year old) daughter  celebrated her birthday by taking two friends to an area amusement park, and inviting them to sleep over.  I spent the day picking 8 pints of organic blueberries at Great Country Farms (www.greatcountryfarms.com).  Julia got a blueberry/black raspberry cobbler for dessert, and my wife and I got a house full of teenage girls.

The girls came home hungry, and cooked by the sun.  They requested pizza.  Cheese and pepperoni is easy.  Incorporating squash…well….

1 pizza shell- this can be almost anything, home made, boboli, store bought frozen, or whatever works for you

1 medium squash, quartered, and sliced into 1/4 inch slices
1 onion sliced
4 cloves of garlic
2 Cups of grated smoked mozzarella cheese
1/2 cup of smoked (regular works too) blue cheese in large chunks
2T Olive oil

Set oven as high as it will go.  Get your pizza stone and put it in the oven to heat while you cook the topping.  If you are using a cookie sheet or sheet pat, do not preheat the pan.  Do use spay oil before you put the dough down.

Saute onions in the olive oil over medium high heat until golden.  Add the squash and cook until the squash is browned.  Add the garlic and cook for a minute or two more.  Set aside when done.  The mix should be fairly well caramelized.

If using a fresh dough, roll dough until it is about 1/4 inch thick.  Transfer dough to stone or pan to assemble.

Once dough is in place, spread topping so that the dough is mostly covered.  Top with the mozzarella cheese, sprinkle the blue cheese so that it is not too clumped

Cook for 12 minutes or until the pizza is just starting to brown.

The 15 year old loved it, the wife loved it, the 18 year old thought is was "OK" and the 8 year old wouldn't touch it.