Sunny Summer Pizza

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The summer squash are coming in at our community garden. Golden and sweet, their misshapen bodies offer some wonderful summer flavors. After excitedly harvesting several from the thicket of squash leaves, we were faced with the-“well now what?” moment. Grilled with some olive oil and rosemary, these squash are delicious but we wanted something a bit further out of the box, hence the creation of the summer sunny pizza! This light pizza starts with zesty basil pesto, and finishes with creamy fontina cheese and salty, crispy proscuitto. Sure to be a summer favorite, this makes for a beautiful weeknight dinner or an easy meal to share with friends and family.

Ingredients (makes 2 small pizzas):

  • 2 medium yellow squash
  • 3 small new red potatoes
  • 1 large vidalia onion
  • salt and pepper
  • 4 slices of prosciutto
  • 2 tablespoons olive oil plus a bit extra for sprinkling over finished pizza
  • 1 tablespoon dried oregano
  • 2 Udi’s Gluten-Free pizza crust. Feel free to substitute your favorite crust if you’re one of those lucky people who can eat flour.
  • 4 tablespoons basil pesto, see my recipe here: https://messykitchenhappybelly.com/2014/07/11/easy-basil-pesto/
  • 1 cup grated fontina cheese
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup grated Parmesan cheese

Directions: 

  1. Preheat oven to 400 degrees. While your oven is heating, thinly slice or mandolin your squash, potatoes and onion. Place the squash and potatoes into colanders and rinse the potatoes to rinse off some of their starch. Sprinkle salt over the potatoes and squash and allow all the vegetables to sit for 10-15 minutes.ingredients
  2. Once oven has reached heat, lay prosciutto onto parchment paper on a baking sheet and bake at 400 for ten minutes. Once cooked, remove from sheet and place onto paper towel to drain. Once cool, tear the prosciutto into bite size pieces and set aside. crispy proscuitto
  3. Mix uncooked vegetables in a large bowl with 2 tablespoons olive oil, salt pepper and 1 tablespoon dried oregano. Mix gently until the spices are evenly distributed throughout your vegetables. If you have excess liquid at the bottom of your bowl, place entire mixture back into a colander to drain excess liquid.
  4. Place pizza crusts onto pizza pans lined with parchment paper and top crusts with 2 tablespoons basil pesto each. I used a rubber spatula to spread the pesto and it worked well. add pesto
  5. Sprinkle 1/2 cup grated fontina cheese on each pizza and top each with as many vegetables as possible. Sprinkle both pizzas with red pepper flakes. We used a 1/2 teaspoon red pepper flakes between two pizzas. add veg and flakes
  6. Bake pizzas for 6 minutes at 400 and then remove from oven. Top pizzas with torn crispy prosciutto and 1/3 cup grated Parmesan cheese and bake for another 8 minutes at 400. add pros and cheese
  7. To finish browning the cheese and crust, carefully broil pizza for a minute or two. Watch carefully, you just want to brown the cheese and it will happen quickly!
  8. Finish pizzas with a drizzle of olive oil and serve immediately. Enjoy the bounty of the summer!

 

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