Zucchini Pizza With Basil
Omitting the tomato sauce from this pizza allows the delicate flavor of the squash to shine through. If you can’t find ricotta salata, a mild Italian sheep’s milk cheese, pecorino romano makes a good substitute in this dish.
- 1 zucchini, thinly sliced
- 1 yellow summer squash, thinly sliced
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1 batch Thin Crust Pizza Dough
- 2 cups (8 oz./250 g) shredded mozzarella cheese
- Ricotta salata for shaving
- 20 basil leaves, torn into pieces
Preheat a Breville pizza oven on the preheat setting for 30 minutes.
In a bowl, toss together the zucchini, yellow squash, olive oil and salt and pepper to taste. Let stand for 5 minutes, then drain off any excess liquid.
On a lightly floured surface, roll out half the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel and sprinkle evenly with half of the mozzarella. Top with half of the zucchini and yellow squash slices.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes. Using the pizza peel, transfer the pizza to a cutting board.
Shave thin slices of ricotta salata over the pizza and sprinkle with half of the basil. Cut into slices and serve immediately. Repeat to cook the remaining pizza. Makes two 10-inch pizzas.
Williams-Sonoma Test Kitchen