My recipe is adapted from one I found years ago in a Williams-Sonoma catalogue (of all places!). Their recipe, available online here, uses fancy kitchen equipment and specialty food products. Mine uses stuff most people have in their kitchens.
Summer Squash Pizza with Basil & Ricotta Salata
- 1 small zucchini squash, very thinly sliced
- 1 small yellow squash, very thinly sliced
- 3 tablespoons of olive oil, divided
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 tablespoon cornmeal
- 1 ball of pizza dough (preferably whole wheat)
- 1 1/2 cupa of grated part-skim Mozzarella cheese
- 1/3 cup of crumbled Ricotta Salata cheese
- 3 tablespoons chopped fresh basil
- 1/4 lemon
- Preheat the oven to 400 degrees.
- Toss the squash slices with 1 tablespoon of the olive oil, salt and pepper in a medium bowl. Let stand for 5-10 minutes, then thoroughly drain off any excess liquid.
- In a small bowl, whisk together the other two tablespoons of olive oil with the Parmesan cheese, garlic and dried basil.
- Sprinkle the cornmeal over a cutting board.
- Roll the dough ball out into a round or a rectangle, depending on your baking pan and how thick you like your pizza crust.
- Transfer the crust to a baking pan.
- Brush the pizza crust with the olive oil and Parmesan mixture.
- Sprinkle the crust with the Mozzarella cheese and top with the sliced squash.
- Bake the pizza for 15-20 minutes until the crust is golden and the cheese is melted.
- Sprinkle the pizza with the Ricotta Salata, chopped fresh basil and a squeeze of lemon juice.
Yield: 1 pizza
Prep time: 20 minutes
Cook time: 20 minutes
Note that the ricotta that is used here is not the wet kind that comes in a plastic container with a lid. Ricotta Salata is a dry, salted cheese, traditionally made from sheep's milk, that is quite different from what most Americans think of as "ricotta". It is the pressed, salted, dried and aged version. I've been able to find it in the deli section at most groceries. It surprises me that this lovely cheese is somewhat unappreciated and underused -- I find the texture and not-overbearingly salty flavor to be perfect for salads, pasta and here, pizza.
This post is linked up over at Full Plate Thursday.