Summer Squash Pesto Pizza
A delightful summer pizza featuring fresh squash and homemade basil pesto.
Equipment
- 1 pizza stone preheated
- 1 Baking Sheet
- 1 Mixing Bowl medium
Ingredients
Pizza Toppings
- 1 cup homemade basil pesto
- 2 medium summer squash thinly sliced
- 2 cups shredded mozzarella cheese
Pizza Dough
- 1 lb pizza dough store-bought or homemade
Instructions
Preparation
- Preheat your oven to 450°F (232°C) and place a pizza stone inside, if using, to heat up.
- Roll out the pizza dough on a floured surface to about 12 inches in diameter, ensuring it's even.
- Spread the basil pesto over the dough, leaving a small border at the edges. Arrange the summer squash slices evenly over the pesto and top with mozzarella cheese.
Baking
- Transfer the assembled pizza to the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden and cheese is bubbling.
- Ensure the crust is crisp and the cheese is lightly browned. If not, bake for an additional 2-3 minutes.
Serving
- Allow the pizza to cool slightly before slicing into 8 pieces. Serve hot and enjoy!
Storage
- Let the pizza cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use a pizza stone for a crispier crust. Ingredient Substitutions: Substitute pine nuts in pesto with walnuts for a different flavor. How to Serve: Pair with a fresh arugula salad. Storage & Freshness: Store in an airtight container for up to 3 days in the fridge. Make-Ahead Tips: Prepare dough and pesto in advance and refrigerate until ready to use.