This time of year, our CSA influences what’s for dinner so when Frank came back with some beautiful zucchini and summer squash, they seemed destined for this crazy pizza recipe I saw on Food 52.
It’s super easy with only a few ingredients, just give yourself some time for the dough to proof. Probably feeds about 4:
Crazy Easy, Crazy Good Zucchini Pizza
- 1 tablespoon olive oil for greasing the pan, plus more for your fingers
- 1 Jim Lahey’s Basic Pizza Dough (below), or your favorite
- 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
- 1 1/2 teaspoons fine sea salt
- 2 cups (8 oz) coarsely grated Gruyere cheese
- 2 to 3 tablespoons plain breadcrumbs
Heat your oven to 500°F with a rack in the center. Brush a 13×18″ rimmed baking sheet with olive oil.
Use oiled fingertips to pull, stretch and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.
Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt.
Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible.
Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.
Spread the zucchini mixture over the dough, going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle with the breadcrumbs.
Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares, serve and enjoy!
Jim Lahey’s Basic Pizza Dough
- 2 cups minus 1 tablespoon (250g) all-purpose or bread flour
- 1 1/4 teaspoons (5g) instant or active dry yeast
- 1/4 teaspoon (heaped) fine sea or table salt
- 2/3 cup (150g) room-temperature water
In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.
My verdict:
Well, Frank’s actually:” The best pizza you’ve ever made!” “You can make this any time.”
It was really delicious. Super simple and could easily be dressed up if you felt like it.
I was thinking a sprinkle of lemon zest and/or some Niçoise olives be good additions. Some crumbled Italian sausage would be nice too.
If you want a great way to use up some of summer’s endless zucchini and summer squash, this is your recipe!
