Summer Squash Pizza

I printed this Food & Wine recipe last summer when I was knee deep in summer squash from my CSA box, but didn't try it until tonight. 

Anxious for summer produce, I picked up summer squash at Trader Joe's this past weekend.  Combined with fresh mozzarella from Glorioso's, the result was a fantastic pizza! 

I recently discovered a new favorite pizza crust courtesy of the blog Bran Appetit. It's similar to my old favorite, with the main difference being the use of bread flour. It's really quick to make and tastes amazing. Seriously, this is a great pizza crust recipe!

 

 

Tonight was my second time attempting to use my mandoline and I had much better success.  It turns out it's actually quite easy to use, once you figure out how to get the blades out.  I'm looking forward to using it more this summer when the CSA vegetables arrive.

 

 

Summer Squash Pizza

Prep Time: 10 minutes

Cook Time: 17 minutes

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Ingredients (12-inch pizza)

Dough

• 1 package (2 1/2 teaspoons) active dry yeast
• 1 teaspoon honey
• 1 cup warm water (105-115 degrees)
• 2 1/2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

Toppings

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried sage
• salt and freshly ground black pepper
• 1/2 small onion, thinly sliced
• 1/4 cup shredded part-skim mozzarella
• 1 large summer squash, thinly sliced on a mandoline
• 2 oz fresh goat cheese, crumbled
• 2 tablespoons chopped toasted walnuts

Instructions

• Place pizza stone in oven and heat to 450 degrees.
• In the bowl of a stand mixer, add the yeast, honey and warm water together. Let sit for a few minutes until creamy.
• With the paddle attachment, mix in bread flour, olive oil and salt. Once combined, change to dough hook and knead for about 5 minutes until the dough is soft and smooth. Let the dough rest for 10 minutes.
• Roll out dough to form a 12-inch round, 1/4-inch thick crust. Using a fork, poke holes in the crust to prevent it from bubbling.
• Remove the pizza stone from the oven and transfer the dough onto the hot stone. Bake for 10 minutes, then remove from oven.
• Meanwhile, in a small bowl combine olive oil with minced garlic, thyme and sage. Leaving a 1/2-inch border, brush the crust with the garlic oil and sprinkle with salt and black pepper.
• Scatter the onion slices over the dough, and top with mozzarella. Arrange squash slices on top in a single layer, overlapping them slightly. Dot with crumbled goat cheese.
• Bake for an additional 5 minutes. Sprinkle with toasted walnuts, cut and serve.

Recipe adapted from: Food & Wine

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