is one of my favorite veggies. So when we were lucky enough to have this homemade pizza land on our dinner table, I couldn’t have been happier. It has five basic ingredients (in addition to a few simple seasonings) and happens to be absolutely delicious. Better than any takeout, much less expensive and easy to whip up in a flash. Thanks Kait for sharing this delightful recipe.
1 yellow squash
4 oz. of whole milk ricotta cheese
1 ball of pizza dough
3 tablespoons of truffle oil
1/8 teaspoon of salt
1/8 teaspoon black pepper
1 tablespoon olive oil
Pre-heat oven to 450 degrees. Cut the zucchini and squash into medallions. Sauté in a pan with olive oil, salt and pepper until they are soft. Roll out the pizza dough to a thin round crust. Put the dough on a pan in the oven for about 10 minutes. Once the dough is crisp enough to slide off the pan take it out of the oven. Drizzle truffle oil on the crust in an “x” shape. Spread ricotta cheese on pizza dough and smooth out. Put the squash and zucchini medallions on top of the ricotta (alternating for color). Put pizza back into the oven straight on the oven rack so it gets nice and crispy. After baking for another 20 minutes, take out of oven & let pie rest for 5 minutes. Cut, serve & enjoy!
For a similar recipe, check out the lemony zucchini goat cheese pizza at Smitten Kitchen