We tried our hand again and made a pizza with some of this summers beautiful yellow squash. If you don’t feel like making a pizza dough you can usually pick some up at your grocery or a local pizza shop like Brixx. Stretch it out, brush with a fresh garlic olive oil, cook it in the oven for about 6 minutes, and you are ready to assemble the toppings. A layer of mozzarella, some thinly sliced summer squash, strips of prosciutto, and a sprinkling of crumbled goat cheese and back in the oven it goes for another 4 minutes or so. Drizzle this with a your favorite balsamic vinegar and you have an beautiful artisanal pizza made for the gods.
SUMMER SQUASH PIZZA WITH GOAT CHEESE AND PROSCIUTTO WITH AGED BALSAMIC (Yield: 2 (12-inch) or 4 (8-inch) pizzas)
- Vegetable oil, for brushing grill grates
- 4 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper
- 1 cup shredded mozzarella
- ½ pound summer squash, thinly sliced on a mandoline
- 4 ounces goat cheese, crumbled
- 4 ounces thinly sliced prosciutto, torn into 1-inch pieces
- 1 recipe Perfect Pizza Dough
- 2 tablespoons aged balsamic vinegar, for drizzling
- 2 tablespoons chopped thyme
- Flaky sea salt
- Preheat a grill to medium-high and brush grill grates with a thin coating of vegetable oil using a silicone pastry brush.
- In a small bowl, combine four tablespoons olive oil with minced garlic. Place the mozzarella, squash, goat cheese and prosciutto in separate small mixing bowls and place near grill.
- Once your grill is preheated and your toppings are set, start rolling out your dough. Dust a work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer rolled dough to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
- Lightly dust a pizza peel with cornmeal. Place dough rounds, one at a time, on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks develop, 2 to 3 minutes. Open grill lid, transfer dough rounds to a baking sheet and repeat with remaining dough rounds. Flip each dough round so grill marks face up.
- Brush grilled side lightly with garlic oil and spread each round with mozzarella. Arrange the squash in a single layer, then dot with goat cheese and prosciutto. Reduce heat to medium-low and return topped dough rounds to grill; cover and grill until the cheese melts and the crust is cooked through, 3 to 4 minutes. Remove the pizza from the grill and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting.
- Brush the edge of each crust with oil. Garnish with a drizzle of extra-virgin olive oil and a drizzle of aged balsamic vinegar. Sprinkle with thyme and flaky sea salt and serve.
~ from SurLaTable.com ~