For this pizza, I marinated raw squash in gremolata to give it a burst of flavor. Don’t be afraid to add a few more fresh herbs or an extra clove or two of garlic to really draw attention. This part of the dish should be in your face bold with the stracciatella to smooth everything out and the pumpkin seeds to add a little extra crunch.
Summer Squash Salad Pizza
Author: Pizza Today
Recipe type: pizzas
Ingredients
- 1 yellow summer squash (thinly sliced/shaved, about 250 grams)
- 1 zucchini (thinly sliced/shaved, about 250 grams)
- 55 grams (1 bunch) parsley (chopped)
- 12 grams (2 cloves) garlic (minced)
- 125 grams extra virgin olive oil
- 60 grams lemon juice
- 2 grams (1 T) lemon zest
- 7 grams salt (plus more to taste)
- 75 grams Stracciatella
- 25 grams pumpkin seeds
- 450 gram dough ball
- 200 grams shredded mozzarella
- semolina/flour
Instructions
- Combine parsley, garlic, olive oil, lemon juice, lemon zest and salt in a large bowl.
- Add thinly sliced squash and zucchini and mix until each piece is coated. Let sit for an hour or up to 24.
- Push out dough ball into 16-inch round.
- Top with shredded mozzarella.
- Bake at 625 F for 7 minutes or until cooked to your liking.
- Take out and cut into 6 slices.
- Top with squash and gremolata mixture. Evenly distribute stracciatella and pumpkin seeds.
- Eat and enjoy!
