Chef notes
Summer squash may be one of the more mild vegetables on the market, but this pizza is anything but basic. And it’s so easy to make homemade pizza at home. A classic cheese and tomato pie is amazing, but white pizzas are criminally underrated. This one is a perfect summer meal, and it’s great to serve with a glass of chilled white wine or a sparkling mocktail.
Instead of the usual tomato sauce, we make a quick white sauce by whisking together heavy cream, goat cheese and grated garlic. It does the same job as tomato sauce, creating a saucy barrier between the dough and all of the toppings.
Speaking of pizza dough, you could certainly make your own recipe, but we like to use store-bought pizza dough here. It cuts down on some prep time and effort, making this a meal that you can throw together on any busy weeknight. Once you spread the creamy goat cheese sauce over the dough, layer on even more cheese — this time, mozzarella (a classic). All of the delicious summer squash and sliced shallots top it all off before it goes into a hot oven.
Technique Tip: The key to amazing pizza made at home is to cook the pie at a very high temperature and on the lowest oven rack. The base of the oven is the hottest part, so the heat that is omitted from the bottom of the oven will ensure the crust gets crisp on the bottom and is evenly cooked through. Finish the pizza with a sprinkle of red pepper flakes (or a drizzle of your favorite pesto).
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- 1/2 cup heavy cream
- 2 ounces goat cheese, room temperature
- 1 large garlic clove, peeled and finely grated
- 1/2 pound pizza dough, store-bought or homemade, room temperature
- all-purpose flour, for dusting
- 1/3 cup shredded part-skim mozzarella
- 1 small shallot, peeled and thinly sliced
- 1 zucchini, thinly sliced into rounds
- 1 yellow squash, thinly sliced into rounds
- kosher salt, to taste
- freshly ground black pepper, to taste
- red pepper flakes, to taste (optional)
Preparation
1.Set a rack in the lowest position of the oven and preheat to its highest temperature (at least 450 F). If using a pizza stone, preheat it. If you're not using a pizza stone, turn a baking sheet upside down and dust with flour. Set aside.
2.Make the sauce: In a small bowl, whisk together heavy cream and goat cheese until smooth. Stir in grated garlic. Set aside.
3.Dust your work surface and a rolling pin with flour and roll out your pizza dough into a large circle or oval (depending on the shape of your pan). The dough should be about 1/4- to 1/2-inch thick. If dough shrinks while you’re rolling it out, allow it to rest a few minutes before continuing.
4.Transfer the pizza to a floured pizza peel (if using) or onto the prepared baking sheet.
5.Thinly spread the goat cheese mixture around the pizza surface, leaving a 1/2-inch border around the dough (you may not use all of it).
6.Sprinkle the shredded mozzarella around the pizza, followed by the sliced shallot. Arrange the sliced zucchini and squash over the cheese, alternating and slightly overlapping. Season with kosher salt, black pepper and chile flakes (if using).
7.If using a pizza stone, slide it onto the stone and cook for 5 to 7 minutes, or until the dough is fully cooked and slightly charred around the edges. If using a baking sheet, transfer into the oven and bake 7 to 12 minutes until the edges are golden brown. Remove the pizza and cool slightly before serving.
