Most people overindulge around the holidays. Me? I eat more than enough in the summertime.
With everything so fresh & ripe & ready for the picking, I just can’t help myself. The only saving grace to the sheer amount of food I consume this time of year is that fresh produce needs very little dressing up to make it shine.
We’ve ended up with a lot of yellow squash & zucchini in our weekly CSA boxes & this has been one of our favorite ways to use it all up. Originally from a Food & Wine magazine article boasting “Three Ingredient Recipes!”, we first baked up this pizza last year & it was okay, but it just needed a little…
…cheese. It needed cheese to be a proper pizza & salty shards of feta added the perfect punch of flavor.
SQUASH & ZUCCHINI PIZZA
makes 1 12 inch pizza
1 7oz container roasted garlic hummus (the kind with the chopped garlic & oil on top)
3/4 cup extra virgin olive oil, plus a little more for brushing dough & greasing
salt & freshly ground pepper
1 medium yellow squash, sliced 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
1 16oz ball pizza dough
1/2 cup crumbled feta
Set a pizza stone in the oven & heat at 500° for at least 30 minutes. While the oven heats, light a grill or preheat a grill pan to high.
Scoop the garlic from the top of the hummus & add to a small bowl. Add the 3/4 cup of olive oil & stir to combine. Season with salt & pepper. Transfer 3 tablespoons of the garlic oil to a large bowl. Add the sliced squash & zucchini & toss to coat well. Add the hummus to the remaining garlic oil, season with salt & pepper, & whisk to combine.
Once the grill or grill pan is preheated, grill the squash & zucchini slices until lightly charred, about 5 minutes. Flip the slices & grill for 1 minute more. Set aside.
Brush a large sheet of parchment paper with olive oil. Stretch the pizza dough into 12 inch round & place on the prepared parchment. Spread about half the hummus mixture on the pizza dough, leaving a 1 inch border. Brush the unadorned border with olive oil. Top with grilled squash & zucchini & sprinkle feta evenly on top. Transfer the pizza & parchment onto the heated pizza stone & bake for 8-10 minutes, until crust is brown & cooked through. Remove from the oven, let cool a few minutes, then drizzle some of the remaining hummus mixture across the top. Slice & serve.
adapted from Food & Wine