Summer Squash Pizza

When hectic summer days transform into low key summer nights the last thing I want to do is prepare a fussy dinner.

Sometimes it’s the simple meals using simple but quality ingredients that truly make for the best summer suppers. Recently I spotted something simple yet intriguing at the famers market. A table filled with bright golden pattypan squash quickly caught my eye. I was first drawn to their subtle flavor, tossed around a couple of ideas, and then I decided to accept the challenge of a “new ingredient”. So away I went with a dozen or so pattypan squash. By adding a few familiar flavors I created a new summertime pattypan pizza.

Summer’s bounty of fresh vegetables offer a never- ending assortment of fresh and tasty toppings for your next pizza. Head to your local farmers market and you, too, can discover something new.

INGREDIENTS

1 package of store bought, fresh pizza dough

Pecan Pesto

8 ounce package of fresh mozzarella cheese, sliced

6 patty pan squash, sliced thin

Olive oil

1 tablespoon dried Italian seasoning

1/2 cup freshly grated parmesan cheese

Directions:

1. Allow dough to come to room temperature on counter for 30 minutes, keep in original package. Preheat oven to 450°F. 

2. Flour work surface, coat both sides of dough with flour. Begin stretching the dough by pinching the outside in a circular motion to spread it out. Alternate between pinching the dough with your fingers, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in an outward motion. Usually a few motions work best! When it’s large enough, transfer it to a sheet pan lined with parchment paper or a pizza stone.

3. Drizzle dough round with olive oil, bake in the oven at 450°F for 7 minutes. Prepare toppings. 

4. Increase oven temperature to 500°F. Brush olive oil around the perimeter of the dough to create a golden crust. Spread Pecan Pesto on the entire base of the crust, add squash slices, fresh mozzarella cheese slices, parmesan cheese and Italian seasoning to taste. 

5. Bake the pizza at 500°F for 7-10 minutes, removing when the cheese has melted and crust is golden. Allow the pizza to cool a few minutes before slicing and serving. 

   Yield: 4 slices

   Suggestion: Pick up fresh pizza dough at the grocery store, make life easy. My favorite dough is from Whole Foods market.

   For more summertime squash recipes try my Summer Squash Casserole and Squash Herb Bread.