Monday, September 28, 2015


I’m always on the lookout for more veggie pizza recipes, especially ones that can work as somewhat light, summery fare—since pizza is about the only thing I’ll suffer turning the oven on for during even the worst heatwave. This recipe from Annie’s Eats meets both criteria, with a colorful confetti of seasonal bounty. You could use goat cheese, feta, or another crumbly cheese instead if you must, but I love the creamy-garlicky Boursin here. (A is not a fan, however, so I’ll be scarfing this one solo.)

I highly recommend using a mandoline to get the summer squash slices as thin as possible; I was always too scared to use one, but I recently acquired this Oxo slicer/grater set and only belatedly realized it was basically a mandoline in disguise. Surprise, surprise, I love it! The cheese graters are just OK, but I could slice and julienne things all day long. However, you’re going to have to slice your cherry tomatoes by hand, and it’s just as much of a pain as you think it would be. If you want to use Roma or another larger tomato instead, I’d understand.

The only change I’ve made to the recipe is to thinly slice the red onion. Against my better judgment, I followed the original instructions to chop it, and the oniony flavor ended up almost overwhelming the whole pizza. Thin slices are less intrusive—and as a bonus, you can use your mandoline for that too! I also garnished with more basil, because nothing beats that fresh green taste with summer vegetables.

2 tablespoons olive oil, plus extra to taste
2 cloves garlic, finely minced
½ teaspoon red pepper flakes
1 pound pizza dough
1 very small zucchini, very thinly sliced
1 very small yellow squash, very thinly sliced
1 teaspoon kosher salt
6 ounces mozzarella cheese, shredded
1 cup grape or cherry tomatoes, sliced
½ red onion, thinly sliced
2-3 ounces soft garlic herb cheese, such as Boursin
¼ cup chopped fresh basil leaves, plus extra to taste
  1. Heat the oil in a small skillet over medium-low heat. Stir in the garlic and red pepper flakes. Let the oil infuse for about 5 to 10 minutes, reducing the heat if the garlic starts to brown. Remove from the heat.
  2. Meanwhile, place the zucchini and squash slices in a colander and toss with the salt. Let stand 15 to 20 minutes to allow excess water to drain from the vegetables. Lay the slices out on a clean kitchen towel and blot the surface to remove additional water and the salt.
  3. To make the pizza, heat the oven to 450 degrees. Roll out the pizza dough on a baking sheet dusted with cornmeal. Brush the center of the dough with the garlic-infused oil. Evenly sprinkle on the mozzarella, then layer the zucchini and squash slices in concentric circles over the cheese. Top with the tomatoes, red onion, Boursin and basil.
  4. Bake 10 to 12 minutes, or until the cheese is melted and bubbling and the crust is lightly browned. Remove from the oven, let cool slightly, slice, and garnish with additional fresh basil.
Serves: 4
Time: 1 hour
Leftover potential: Good.

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