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