Summer CSA frenzy is ON...before I could even eat up one week's offerings (head of lettuce, what seemed like 8 cucumbers, a bunch of radishes, blueberries, raspberries, zucchini, squash) another week was upon me with the more of the same plus corn on the cob, potatoes, arugula and basil. I relish the bounty but stress out over using it all up. That's when I start throwing weird stuff on pizza dough. This particular pizza was inspired by smitten kitchen's zucchini galette which is more of a tart made with pie dough. But it works just as well on as a pizza.
2 cloves garlic
1/2 cup olive oilPizza dough (store bought is totally fine)
1 summer squash
15 oz ricotta
1 cup mozzarella (or more if you want)
1/2 cup grated parmesan
zest of 1 lemon
Preheat oven to 475.
Mince garlic and add to olive oil and let marinate to infuse the oil with garlicky goodness. In the meantime, slice your squash into 1/4 inch rounds and spread on a paper towel lined baking sheet. Sprinkle with salt and let sit for 30 minutes. The squash will release a lot of moisture so you'll need to dry them with paper towels before putting them on your pizza.
Mix ricotta, half the mozzarella and all of the parmesan in a bowl and add a few tablespoons of the garlic/oil mixture and the lemon zest. Season with s&p to taste.
Roll out your pizza dough to fit whatever pan you're using and place dough in the oiled pan. Brush a few tablespoons of the garlic oil over the dough and then spread your cheese mixture over the whole thing, leaving about a 1/4 inch border. Lay your zucchini and squash slices over the cheese then top with the remaining mozzarella. Bake until cheese is melted and crust is golden brown, 15-20 minutes.