from Eggs on Sunday
1 lb. pizza dough (your favorite recipe or mine)
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
1 clove garlic, minced
a pinch of hot pepper flakes
a small handful of basil leaves, torn or thinly sliced into chiffonade
3/4 cup shredded mozzarella cheese
3/4 cup shredded sharp cheddar cheese
2 ounces fresh goat cheese
If you’re roasting the squash, preheat the oven to 425 degrees F. Lay the slices of squash out on a sheet pan, brush them with olive oil on both sides, and sprinkle with coarse salt and freshly ground pepper. Roast until the bottoms are brown, then flip and continue roasting until the tops have started to brown as well. This usually takes me about 20 minutes total. (Alternatively, you can grill the squash.) Set aside.
When you’re ready to make the pizza, preheat the oven to 500 degrees F, preferably with a baking stone on the bottom rack of the oven. Roll out your pizza dough onto a peel or the back of a sheet pan (dust the peel or sheet pan with flour or cornmeal first, or you can roll the dough out onto parchment first before transferring it to the stone.) Top with the shredded cheeses, then the garlic, hot pepper flakes, roasted/grilled squash slices, torn basil leaves, and crumbled goat cheese.
Bake pizza until the crust is golden brown and the cheese is bubbling, about 8-10 minutes.