If you’ve never tried a summer squash pizza, take note: It’s delicious! It’s also a breeze to assemble, especially if you do what I do, and use a store-bought crust. Here’s the step-by-step recipe for this 15 minute meal:
A note about store-bought pizza crusts. These are already baked, and hence they become extra-crispy when heated for just 10 minutes in a hot oven. Look for the thinnest crust your supermarket has to offer.
A note for the gluten-intolerant. You can find gluten-free crusts in supermarkets and health-food stores. Unfortunately, none that I have tried were particularly crispy. Boo-hoo.
A note for the hungry. Let’s make this pizza already!
I love speaking French with you.
And that’s it — our prep work is complete!
Oh. If you don’t have a rimless baking sheet, just grab an ordinary baking sheet, and turn it upside down.
No photo of this next step, as it requires 2 hands: Slide the pizza directly onto the center rack of a preheated 450°F oven.
Bake until the crust turns brown and crispy — 10 minutes.
A crisp, crackling crust, a garlicky, herbal center, and a sexy seasonal topping of green and yellow zucchini — there isn’t anything about this pizza that doesn’t make my engine purr. I ate 5 slices, and washed them down with fruity Sauvignon Blanc.
Brenda Johnson, my taste-tester, received 3 slices but no Sauvignon Blanc. Poor (sober) Brenda.
Need a copy-and-paste version of the above? Here goes:
Summer Squash Pizza
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 large pizza, serving 8
A thin, already-baked pizza crust, approximately 12 inches in diameter (available in all supermarkets)
1 generous cup ricotta cheese
1 fat garlic clove, minced
5 basil leaves, sliced into thin ribbons
1 young, green zucchini, sliced into thin rounds
1 young, yellow zucchini, sliced into thin rounds
A tiny amount of olive oil for brushing the squash
Kosher salt and freshly-ground black pepper
Center the oven rack, and preheat the oven to 450°F.
Set the pizza crust on a rimless baking sheet. Spread the crust with the ricotta cheese, then sprinkle on the garlic and basil. Top with the zucchini, arranging the slices in slightly-overlapping concentric circles, and in alternating colors. Brush the squash with olive oil, then dust generously with the salt and pepper.
Slide the pizza directly onto the oven rack, and bake until the crust turns crispy and golden — about 10 minutes. Slide the pizza back onto the rimless baking sheet, and then onto a wooden board for easy cutting.
Cut the pizza into wedges, and serve, if you wish, with cold, fruity Sauvignon Blanc.
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