This is basically a white pizza with squash. Thinly slicing the squash will help it crisp up in the oven. You could use red sauce and mozzarella if you prefer – it’s just another take on roasted squash.
Pizza can go together really quickly. Once you have some pizza dough, you should be able to assemble this one in about 10 minutes, and it bakes in just 5 minutes in a really hot oven.
Make your own dough (mix dough together, let it rest about 15 minutes while you prep the rest of the ingredients), or you can use one of the refrigerated or frozen doughs. I understand that you can buy pizza dough from a pizzeria, too; haven’t tried that yet, but it would be worth a phone call to see if your local favorite will sell you a ball or two.
If you don’t have roasted garlic on hand, just sauté a little minced garlic. Or … if you love garlic and don’t need the flavor “tamed” … just mix it in raw.
Ingredients:
2 balls of pizza dough Roasted garlic – half a head or 2 teaspoons 1/2 cup crème fraîche 1/4 cup Parmigiano-Reggiano, finely grated 1/4 cup Asiago or Fontina, finely grated The juice and zest of 1 small lemon 2 or 3 sprigs fresh thyme leaves, stripped from stems 1 small zucchini, thinly sliced 1 small yellow squash, thinly sliced Coarse sea salt
Preparation:
Combine garlic, crème fraîche, Parmigiano-Reggiano, Asiago, lemon juice and thyme.
For each pie, working on a lightly floured surface, carefully stretch a round of dough as thinly as possible.
If you’re using a stone, transfer the dough to a lightly floured peel and top with half the garlic mixture. Arrange squash slices, slightly overlapping them. Bake on pizza stone until crust is deeply caramelized and squash is just beginning to brown, about 5 minutes.
If you don’t have a pizza stone, spread the dough on a lightly greased rimmed cookie sheet or pizza pan and follow the steps above.
Top the baked pies with the reserved lemon zest, and additional Parmigiano-Reggiano. Drizzle with a little extra virgin olive oil and coarse sea salt and enjoy.