Last updated on August 13th, 2018
Too much zucchini and/or crookneck squash in your garden? Then you must treat yourself to a Summer Squash Pizza! Nothing could be easier to make, and you can — and should — use a store-bought pizza crust for the base. My original recipe for this sexy seasonal meal:
A note about store-bought pizza crusts. These are already baked, and hence they become extra-crispy when heated in the 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, they never bake up as crisply as their gluten-full counterparts. Boo hoo.
A note for the hungry. Let’s make this pizza already! Click the “play” arrow to watch:
Thanks for watching! If you have questions or comments, please post them below.
xKevin
Here’s the printable:
You know I'd never steer you wrong. So when I tell you that green and yellow summer squash make a fabulous topping for a pizza blanco, you'll just have to believe me!
Ingredients
- 1 generous cup ricotta cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon (or more, to taste) crushed red pepper flakes
- 7-10 large basil leaves, finely chopped
- Green and yellow summer squash, both roughly the same diameter, and about 8 inches in length
- 2 teaspoons salt
- A thin, pre-baked pizza crust, such as "Boboli," approximately 12 inches in diameter
- Olive oil for drizzling
- Coarsely-ground black pepper
Instructions
- In a medium bowl, combine the ricotta cheese, garlic salt, Italian seasoning, red pepper flakes, and chopped basil. Set aside.
- Slice the summer squash into 1/8-inch-thick rounds. Put the rounds in a colander set over a bowl, toss with the salt, and let sit for about 15 minutes while they exude some of their liquid. Pick up handfuls of squash and squeeze them in the palm of your hand to release even more moisture. Then lay the squash out on a kitchen towel, fold the towel over the squash, and press down to dry the squash. Set aside for a moment. Meanwhile, center the oven rack, and heat the oven to 400°F.
- Put the pizza crust on a rimless baking sheet (or, use a pizza paddle). Spread the ricotta mixture over the crust, keeping a 1/2-inch border all around. Arrange the rounds of squash in overlapping concentric circles, alternating the green and yellow slices. Drizzle with rounds with the olive oil, and finish with a dusting of the black pepper.
- Slide the pizza directly onto the oven rack, and bake until the crust crisps and the squash colors slightly -- 15-20 minutes. Slide the pizza onto the rimless baking sheet, and then transfer to a wooden board for easy slicing. Let the pizza cool for at least 5 minutes before slicing into 8 wedges. Serve with ice-cold Pinot Grigio or Sauvignon Blanc.
NOTE: You can use ALL green zucchini or ALL yellow crookneck squash for this pizza.
Lisa says
Looks delicious! Can’t wait to make it myself.
Kevin Lee Jacobs says
Hi Lisa – If you make the pizza, please let me know how it turns out for you. Delicious, I hope!
Jackie says
Hi Kevin,
First of all I want to thank you for the info on the hornworm. Paid off.
My question is I have numerous mushroom like plants in my garden, my tomato buckets. They are slim, about 3 to 4 in in height. The tops remind me of silver coins or a sand dollar. They come in morning and as soon as the sun hits them the die off, till next morning. ??????
Thank you for your time.
JC
Kevin Lee Jacobs says
Hi Jackie – While I can’t ID your mushrooms, I can tell you that mushrooms in general often emerge in too-wet soil. To avoid them, let the top soil dry out a little between waterings. Also, avoid nighttime watering.
Janis says
Dear Kevin, made this wonderful pizza recipe today and it is delicious. Followed your instructions precisely. Only deviation was slicing two fresh Compari tomatoes as a topping for the pie. I also used a cauliflower (non-gluten) crust and it came out crisp and yummy. No guilt and no bloat. Thank you for sharing.
Kevin Lee Jacobs says
Hi Janis – So glad you enjoyed the pizza! Cauliflower crust, perfect.
Susan says
Hi Kevin,
Looks like my kind of pizza and since I happen to have a few squash in the fridge right now, I’m ready to try. One question, can I bake this on my pizza stone or will the pre baked pizza crust get burned?
Thanks fo so many great recipes and home and garden advice.
Susan
n says
LOVE seeing that beautiful angel girl in the garden with you. she is such a blessing and hope to see more of her…. she has a sweet soul. you are lucky to have her in your life…. blessings, and thanks for this recipe,
Kevin Lee Jacobs says
Hi Susan – Pizza stone not necessary for an already-baked crust. Better to just slide the pizza directly onto the oven rack. Enjoy!
Linda A says
I might try the cauliflower crust one reader mentioned. The gluten-free pizza
crusts in the grocery store are totally gross. I keep trying different ones, hoping
one might taste good but each one is a disappointment!
Joyce says
This sounds delish !! Your new white kitchen photographs well….love it.
Elaine Clark says
I think I am going to try this tomorrow , I love squash and this sounds like a great summer idea.
Julie R says
I can’t wait to make this pizza and I like that you can use store bought pizza crust. I may add tomatoes and onions to mine because I happen to have some here already, that are waiting to top a new pizza. In your video, I loved seeing Avery help you in the garden = ) Thanks for another great, simple recipe.
Kevin Lee Jacobs says
Hi Linda – Let me know how the cauliflower crust works out for you. I’ve made them, and while they are healthy, they are never crispy!
Hi Joyce – Glad you like the new kitchen.
Hi Elaine – Let me know how the pizza turns out for you!
Hi Julie R – I wish the cameraman had continued filming when Avery appeared in the garden. When the camera stopped, she reached up and licked my face!
Grani Frani says
Merry Christmas! Why am I saying this? I do believe you said you were adding “red and green” squash to your pizza, lol. Looks delish and I will be sure to try this this week. Thanks for the video and glad to see Avery in the clip.
Kevin Lee Jacobs says
Hi Grani Frani – Apparently my mouth works faster than my brain. YELLOW and green. Or all yellow. Or all green. Enjoy the pizza!
Carol hanson says
Hi Kevin
I made the squash pizza and it was wonderful!! It Will become a regular treat for us!! Thank you
You cookbook is the best as well:)
Sean says
Hi Kevin,
I have made your pizza twice last week, that’s how good it was. The red chile pepper gave it a nice little kick. I used the basil and squash I have been growing and that was a treat. I had a stroke three years ago but I am getting better and your site is one I always loved. I can’t wait to get my cookbook!
Eileen says
What temperature should the oven be on ?
Kevin Lee Jacobs says
Hi Carol – So glad you liked both the pizza and my cookbook!
Hi Sean – Yes to red pepper flakes. Thanks for ordering my cookbook!
Hi Eileen – Oven temp is 400°F (step 2 in printable recipe). Enjoy the pizza!
Kara says
I’ve made this 2 times now, both on Stonefire Naan bread/crust and it was fab! I forgot the basil the second time but flavored it up with some sriracha. Also added in hot pepper flakes we dehydrated from our garden and chopped up some yellow tomatoes we also grew. Love it! Might add some of my pesto in next time!
Kevin Lee Jacobs says
Hi Kara – Glad you enjoy this pizza. Yes — naan makes a fab crust!
Nancy says
Thanks, Kevin! Can’t wait to try this! Thanks so much for all you do. 🙂
Kevin Lee Jacobs says
Hi Nancy – Thank you for watching the video!
Lars says
looks easy to make, I’ll try it Kev.
Lynn says
To Linda A. or anyone who might like a pizza, free of wheat and gluten. Search for “Fat Head Pizza Dough”. Keto, yeah. Deliciously, satisfying….oh, YEAH! You can thank me later. Peace.
Lynn says
Kevin, dear. I should have mentioned, ’cause, you are why I’m here, I made your pizza with my crust and it was superb. Thank you, darlin’, it is now on the List. (that’s a good thing)
Terri D'Ambrosio says
I just happen to have yellow squash, gluten free crust and ricotta cheese in the house.
Perfect timing. I was wondering what I could make with the yellow squash other than
adding it to tomatoes.
I will let you know how it turns out.