Favorite Summer Pizza (Eggplant or Summer Squash with Fresh Tomatoes)

        From the blog For Love of the Table

a scant 1/2 lb. vine-ripened tomatoes...any color (or cherry tomatoes...or a mix of the two)

Salt & Pepper

1/2 lb. zucchini (or any summer squash)...or 3/4 lb. eggplant...or a combination of the two

Olive oil

a small clove of garlic, smashed to a purée with a pinch of salt

1 ball of pizza dough

pinch of hot pepper flakes...to taste

herb of your choice—picked thyme, chopped/minced rosemary, winter savory, marjoram or oregano—to taste (optional)

3 oz. of a good melting cheese (Fontina, Provolone, low-moisture Mozzarella, Monterey Jack...etc.)

a generous 2 oz. ricotta or goat cheese or some more of your chosen melting cheese

1/4 c. (3/4 oz.) finely grated Pecorino or Parmesan

Several basil leaves, torn into bite-sized pieces (optional)

Core the vine-ripened tomatoes and slice 1/4-inch thick. Spread the sliced tomatoes on paper towels and sprinkle with salt. After 10 to 20 minutes, blot up the water that has beaded on the surface of the tomatoes. If using cherry tomatoes, simply cut them in half and set aside.

While the tomatoes sit, slice the zucchini on a long diagonal in 1/3-inch thick slices. (If using eggplant, slice cross-wise into 1/2-inch thick rounds.) Spread on a baking sheet, brush both sides with olive oil and season with salt and pepper. Broil until tender and golden, turning once. If you have a grill, you can grill the vegetables instead of broiling them. Let cool.

Make some garlic oil by stirring the garlic in to a tablespoon of olive oil.

Build the pizza: On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer the dough to a pizza pan, baking sheet or pizza peel that has been dusted with flour. Working quickly, spread the garlic oil over the dough. Scatter the hot pepper flakes over the oil, followed by the herbs, if using. Scatter the melting cheese over the oiled dough. Top with a layer of the zucchini (or eggplant) and then the blotted tomatoes. If using cherry tomatoes, arrange them cut side up over the vegetables. Place random blobs of the ricotta over the tomatoes, or scatter crumbled goat cheese or more of the melting cheese over all. Finish with a scattering of the Pecorino (or Parmesan). 

Bake the pizza: If using a pizza pan or baking sheet, place the pizza in the pan on a pre-heated pizza stone in a pre-heated 450° to 500° oven. Bake until the crust is golden brown on the bottom and the cheese is bubbling, about 12 to 15 minutes. To insure a crisp crust, slide the pizza off of the pan and onto the pizza stone as soon as the crust is set (after 4 or 5 minutes). 

If using a peel, slide the pizza directly onto the preheated baking stone.  Bake until the crust is golden brown on the bottom and the cheese is bubbling--about 8 to 12 minutes.

When the pizza is done, transfer to a cutting board, scatter the torn basil (if using) over all, cut into wedges and serve.  

http://www.forloveofthetable.com/2013/07/my-favorite-summer-pizza.html