- 2 tbsp. olive oil, plus more for brushing
- 2 cloves garlic, finely minced
- ½ tsp. red pepper flakes
- 1 ball pizza dough
- ½ zucchini, very thinly sliced*
- ½ yellow squash, very thinly sliced*
- 1 tsp. kosher salt
- 6 oz. mozzarella cheese, shredded
- 1 cup grape or cherry tomatoes, sliced
- ½ red onion, chopped
- 2-3 oz. soft garlic herb cheese, such as Boursin
- ¼ cup fresh basil leaves, chopped
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Heat the oil in a small skillet over medium-low heat. Stir in the garlic and red pepper flakes. Let the oil infuse about 5-10 minutes. Remove from the heat.
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Meanwhile, place the zucchini and squash slices in a colander and toss with the salt. Let stand 15-20 minutes to allow excess water to drain from the vegetables. Lay the slices out on a clean kitchen towel and blot the surface to remove additional water and the salt.
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To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Brush the center of the dough with the garlic infused oil. Sprinkle the mozzarella in an even layer over the dough. Layer the zucchini and squash slices in concentric circles over the cheese covering the pizza. Top with the tomatoes, red onion, Boursin and basil. Bake 10-12 minutes until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
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*If you have a mandoline, this is a great use for it. However, thin slices can also be made with a good, sharp knife.