Summer Squash Pizza

Summer Squash Pizza comes together with homemade dough, zucchini, squash, shallots, and a garlicky base. Fresh basil is a must on my summer pizza! If you don't have any, try spicing it up a bit with some arugula.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 317 kcal per serving

Ingredients

1 ½ cups - warm water
1 envelope - instant dry yeast
4 cups - bread flour
1 tsp - sugar
2 teaspoons - Kosher salt
2 tablespoons - olive oil
2 tablespoons - olive oil
1 clove - garlic
1 tsp - Italian seasoning
1 tsp - crushed red pepper
2 - zucchini
2 - yellow squash
1 - shallot
salt and pepper

Instructions

To make the pizza dough start by combining warm water and yeast in the bowl of your stand mixer. Let sit for about 10 minutes then add bread flour, sugar, and kosher salt. Mix to combine.
As the mixer runs, add olive oil and knead until the dough forms into a solid ball. If the dough is too sticky, add additional flour 1 tablespoon at a time. If the dough is too dry, add additional water 1 tablespoon at a time.
Grease a large bowl and add the dough, cover the bowl with plastic wrap, and place in a warm place to double in size. This will take about an hour. Once the dough has doubled in size, turn out onto a lightly floured work surface and divide it into two or four equal pieces.
To make the base, whisk together the olive oil, garlic, italian seasoning, and crushed red pepper.
When you’re ready to cook the pizzas, preheat oven to 475F. Transfer dough to a greased pizza pan or baking sheet. Working with your hands, gently spread the dough working from the center out.
To assemble pizzas, start by brushing seasoned garlic olive oil over each pizza dough. Top with zucchini, squash, shallot, salt, and pepper.
Bake for 13-15 minutes. Garnish with chopped fresh basil and enjoy!

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