Description
For us, summer means a lot of time spent outside. That means that we love a pizza that doesn’t feel too heavy. We think this pizza is the perfect combination of lightness and richness. Delicate slices of zucchini and yellow squash lay across a crisp and flavorful crust. It’s topped with rich burrata cheese and everything is covered in a fresh basil pesto. It is so summery, so flavorful, and still light enough for a hot day.
Ingredients
- 1 Large Zuchinni
- 1 Medium Yellow Squash
- 1 Large Pizza Dough
- 2 Tablespoons Heavy Whipping Cream
- 8 ounces, fluid Burrata Cheese
- Pesto, For Drizzling
- Grated Parmesan And Red Pepper Flakes, To Serve
- FOR THE SEASONING MIX:
- 1 teaspoon Garlic Powder
- 1-½ teaspoon Toasted Sesame Seeds
- ½ teaspoons Onion Powder
- Salt And Pepper, to taste
- 1 pinch Nutmeg
Preparation
Preheat oven to 450°F.
Use a sharp knife or mandoline to thinly slice zucchini and yellow squash. Place the slices on paper towels and season with a generous sprinkling of salt.
While zucchini and squash release their liquid, prepare the seasoning mix. In a bowl, combine roasted garlic powder, toasted sesame seeds, onion powder, salt, pepper, and a pinch of nutmeg and set aside.
Begin shaping pizza dough on a half-sheet pan lined with parchment paper. Stretch dough with your hands, doing your best to stretch from the middle outward. Drizzle dough with heavy cream. Sprinkle seasoning mix all over dough.
Press zucchini and squash slices dry then place all across the pizza dough, leaving about ½ to 1-inch border around the edge. Place pizza in the oven and bake for 15 minutes.
Remove the pizza from the oven and break burrata over the pizza. Drizzle all over with prepared pesto. Allow burrata to rest on the pizza for about 2 minutes before serving. The heat from the pizza will help it to warm through. Serve with a sprinkle of grated Parmesan and a pinch of red pepper flakes.
