Summer Squash Pizza With Goat Cheese and Walnuts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another good one from Food and Wine. I made this as part of a party menu and it was very popular. I suggested this to my favorite local restaurant, and they made it a special. F & W reccomended a Sauvignon Blanc to go with it. Ingredients:
1 tablespoon extra virgin olive oil, plus more for drizzling |
1 garlic clove, minced |
all-purpose flour, for dusting |
6 ounces pizza dough |
1 pinch crushed red pepper flakes |
salt & freshly ground black pepper |
1/2 small onion, thinly sliced |
1/4 cup mozzarella cheese, shredded part-skim-milk |
1 teaspoon summer savory, chopped |
1/4 lb summer squash, thinly sliced on a mandoline |
2 ounces fresh goat cheese, crumbled |
2 tablespoons walnuts, chopped toasted |
Directions:
1. Preheat the oven to 500. Preheat a pizza stone.
2. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand.
3. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
4. Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper.
5. Scatter the onion slices over the round; top with the mozzarella and savory.
6. Arrange the squash slices on top in a single layer, overlapping them slightly.
7. Dot with the crumbled goat cheese.
8. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface.
9. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
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