Pizza with Summer Squash, Ricotta and Chives
At a get-together that Williams Sonoma organized for women leaders in Northern California’s food and wine industries, pizza was front and center on the menu, like this summer-fresh pie that features a colorful mix of squash plus red onions and chives. If you have an outdoor wood-burning oven, by all means use it to cook your pizza. Otherwise, follow the instructions here for baking it on a pizza stone in an indoor oven, which will produce a wonderful crispy crust that’s the hallmark of a well-made pizza.
Ingredients:
- 2 Tbs. ricotta cheese
- 2 Tbs. crème fraîche
- 1/2 head garlic, roasted and pulp squeezed from cloves
- Kosher salt and freshly ground black pepper
- 1/2 lb. (250 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 1/2 zucchini or other green summer squash, thinly sliced
- 1/2 yellow summer squash, thinly sliced
- 1/4 cup (1 oz./30 g) sliced red onions
- 2 Tbs. snipped fresh chives
- Grated lemon zest for sprinkling (optional)
- Red pepper flakes for sprinkling (optional)
- Extra-virgin olive oil for drizzling
Directions:
Place a pizza stone in an oven and preheat the oven to 450°F (230°C).
In a small bowl, stir together the ricotta, crème fraîche and roasted garlic. Season to taste with salt and black pepper.
Shape the pizza dough into a ball. On a lightly floured surface, roll out the dough into a 10-inch (25-cm) round. Spread the ricotta mixture evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with the squash and red onions. Season with salt and black pepper.
Transfer the pizza to the preheated stone. Bake until the crust is crisp and well browned, 6 to 8 minutes. Transfer the pizza to a cutting board, top with the chives, lemon zest and red pepper flakes, and drizzle with olive oil. Cut into slices and serve immediately. Makes one 10-inch (25-cm) pizza.
Williams Sonoma Test Kitchen
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$69.95
