Summer Squash Pizza with Goat Cheese and Prosciutto with Aged Balsamic
By Recipe developed for Sur La Table’s Cooking Classes
Summer Squash Pizza with Goat Cheese and Prosciutto with Aged Balsamic
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 2 (12-inch) or 4 (8-inch) pizzas
- Vegetable oil, for brushing grill grates
- 4 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper
- 1 cup shredded mozzarella
- ½ pound summer squash, thinly sliced on a mandoline
- 4 ounces goat cheese, crumbled
- 4 ounces thinly sliced prosciutto, torn into 1-inch pieces
- 1 recipe Perfect Pizza Dough (click here)
- 2 tablespoons aged balsamic vinegar, for drizzling
- 2 tablespoons chopped thyme
- Flaky sea salt
At this time of year farmers markets are brimming with delicious colorful summer squash. We suggest using an assortment in this recipe to give your pizza a burst of summer color and flavor.
Preheat a grill to medium-high and brush grill grates with a thin coating of vegetable oil using a silicone pastry brush.
In a small bowl, combine four tablespoons olive oil with minced garlic. Place the mozzarella, squash, goat cheese and prosciutto in separate small mixing bowls and place near grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust a work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer rolled dough to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
Lightly dust a pizza peel with cornmeal. Place dough rounds, one at a time, on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks develop, 2 to 3 minutes. Open grill lid, transfer dough rounds to a baking sheet and repeat with remaining dough rounds. Flip each dough round so grill marks face up.
Brush grilled side lightly with garlic oil and spread each round with mozzarella. Arrange the squash in a single layer, then dot with goat cheese and prosciutto. Reduce heat to medium-low and return topped dough rounds to grill; cover and grill until the cheese melts and the crust is cooked through, 3 to 4 minutes. Remove the pizza from the grill and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting.
To serve: Brush the edge of each crust with oil. Garnish with a drizzle of extra-virgin olive oil and a drizzle of aged balsamic vinegar. Sprinkle with thyme and flaky sea salt and serve.
Preheat a grill to medium-high and brush grill grates with a thin coating of vegetable oil using a silicone pastry brush.
In a small bowl, combine four tablespoons olive oil with minced garlic. Place the mozzarella, squash, goat cheese and prosciutto in separate small mixing bowls and place near grill.
Once your grill is preheated and your toppings are set, start rolling out your dough. Dust a work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to desired diameter, making sure that your dough rounds will fit on your grilling surface. Transfer rolled dough to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
Lightly dust a pizza peel with cornmeal. Place dough rounds, one at a time, on the pizza peel and carefully transfer to grill grates. Cover, and cook until grill marks develop, 2 to 3 minutes. Open grill lid, transfer dough rounds to a baking sheet and repeat with remaining dough rounds. Flip each dough round so grill marks face up.
Brush grilled side lightly with garlic oil and spread each round with mozzarella. Arrange the squash in a single layer, then dot with goat cheese and prosciutto. Reduce heat to medium-low and return topped dough rounds to grill; cover and grill until the cheese melts and the crust is cooked through, 3 to 4 minutes. Remove the pizza from the grill and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting.
To serve: Brush the edge of each crust with oil. Garnish with a drizzle of extra-virgin olive oil and a drizzle of aged balsamic vinegar. Sprinkle with thyme and flaky sea salt and serve.