Day 8: Summer Squash, Sweet Onion, and Cherry Tomato Pizza

Summer Squash, Sweet Onion, and Cherry Tomato Pizza

There’s a part of me that still questions my life decisions when I make a veggie pizza like this summer squash, sweet onion, and cherry tomato pizza. Then I eat said veggie pizza and think “Oh. Right. I actually like these. Forgot!”

Recipe notes and video below the recipe.

Summer Squash, Sweet Onion, and Cherry Tomato Pizza

Pizza With Summer Squash, Sweet Onion, and Cherry Tomatoes

Ingredients:

  • 1 ball of pizza dough, about 8 oz. or 230 g
  • Pizza sauce
  • 1/3 cup low moisture mozzarella
  • 4-5 golden cherry tomatoes, cut in half
  • 1/4 of a medium yellow summer squash, thinly sliced on a bias
  • A few thin slices of sweet onion
  • Clarified garlic butter *see note
  • Fine sea salt
  • Extra virgin olive oil

Directions:

  • One hour before baking the pizza, place a 10 inch cast iron griddle into the oven and set to 450 F or 232 C.
  • Sprinkle a clean work surface with flour. Place the pizza dough ball onto the floured surface and use your hands to spread it into a 8 to 9 inch circle (see video below for reference). It doesn’t have to be a perfect circle.
  • Remove the hot skillet from the oven, carefully place the stretched out dough on the pan and spread a few tablespoons of sauce onto the dough, leaving the edges bare.
  • Place the pizza in the oven, lower the temperature to 425 F or 218 C, and bake for ten minutes.
  • While the pizza is baking, slice the squash and onion, cut the tomatoes in half, and grate the cheese.
  • Remove the pizza from the oven and top with the cheese, squash, onions, and tomato. Brush the crust with garlic butter or olive oil. Sprinkle the toppings with a little salt. Place the pizza back in the oven for 17 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
  • Brush more garlic butter or oil on the crust as soon as it comes out of the oven. Sprinkle the crust with a little salt, then let the pizza cool on a cooling rack for at least 5 minutes before cutting. Enjoy!

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Notes:

  • I do not recommend using fresh mozzarella for this pizza as it could make your dough soggy.
  • You can use zucchini, pattypan, or any other type of summer squash you’d like.
  • How to Make Clarified Garlic Butter. Melt 1 cup of butter with 2 to 4 whole cloves of garlic over low heat. Heat gently until the milk solids separate and sink to the bottom of the pan. Strain the butter through a fine mesh strainer and several layers of a paper towel. If you see any water bubbles in the melted butter, put back over low heat until they’re all gone. Store in the fridge.

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