što/
velika tikvica ili tikva
rajčice
origano
suhi delikatesni kvasac
suncokretove sjemenke
slatka paprika u prahu
himalajska sol
kako/
Narežite tikvu na kolute debljine oko 1 cm. Premažite komade crvenom paprikom i posolite ih. Na njih složite tanko narezane rajčice i posipajte origanom, suhim delikatesnim kvascem i suncokretovim sjemenama (količine svega su proizvoljne, prilagodite vlastitom ukusu). Ako imate gljive i(li) masline, možete i njih dodati za bogatiji pizzasti okus. Stavite ''pizze'' na sunce ili u dehidrator (~43 °C) da se malo posuše (između 2 i 6 h, odnosno dok ne budu onakve kakve volite jesti). Što se dulje suše, okusi će se jače istaknuti.
[ENG]
squash/zucchini ''pizza''
Now that all kinds of squash and tomatoes are in season here in Croatia, we try to keep it a bit creative since we eat them every day and our kitchen is full of them - from our garden, form our friends' gardens, from the farmers market because hey, those look super interesting and delicious.. After using them to make all kinds of raw crackers and some raw noodles with sauce, it is time for some new adventures in the land of squash and tomatoes.
what/
a squash or big zucchini
tomatoes
oregano
nutritional yeast
sunflower seeds
red sweet pepper powder
himalayan salt
how/
Cut the squash into 1 cm thick slices. Cover the slices with some red pepper powder and Himalayan salt. Put some finely sliced tomatoes on top of them and sprinkle them with nutritional yeast, oregano and sunflower seeds. Quantities of everything are up to you and your own taste. For a fuller pizza-like flavour, add some mushrooms and/or olives (I simply didn't have them in the house). Now you can put the little ''pizzas'' into a dehydrator (43 °C) or simply in the sun and let them dry. Anything between 2 and 6 hours is ok - the more you dehydrate it, the stronger the taste will be.
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