Summer Squash Pizza with Goat Cheese and Walnuts
Thin crust pizza topped with zucchini, yellow squash, onions, fresh herbs, shredded mozzarella, goat cheese, and toasted walnuts, Enjoy!
Servings: 4
Ingredients
- 1 T. extra virgin olive oil plus more for drizzling
- 1 clove garlic minced
- All-purpose flour for dusting
- 8 oz. store-bought fresh refrigerated pizza dough or homemade pizza dough
- 1 pinch crushed red pepper
- salt and freshly ground black pepper
- 1/2 sm. onion thinly sliced
- 1/4 c. shredded part-skim-milk mozzarella cheese
- 1 tsp. fresh thyme leaves plus more for sprinkling
- 1/4 lb. thinly sliced zucchini and yellow squash (I use a mandoline)
- 2 oz. garlic and herb goat cheese crumbled
- 2 T. chopped toasted walnuts
Instructions
- Preheat the oven to 500 degrees. Preheat a pizza stone if you have one.
- In a small bowl, combine 1 tablespoon of olive oil with the minced garlic; set aside.
- On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel or pizza pan if you don't have a pizza peel.
- Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt, and black pepper.
- Scatter the onion slices over the round and top with the mozzarella cheese and fresh thyme.
- Arrange the zucchini and yellow squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
- Slide the pizza onto the hot stone or place your pizza pan in the oven and bake for about 5-7 minutes, until the bottom is crisp, and the squash is slightly browned (watch carefully).
- Transfer the pizza to a cooling rack or work surface. Drizzle the pizza with olive oil and sprinkle with walnuts and more fresh thyme leaves. Cut into wedges and serve.