Summer Squash and Arugula Pesto Pizza
Ingredients
Pesto
-
2
cups
arugula
-
½
cup
basil leaves
-
⅓
cup
extra-virgin olive oil
-
1
Tbsp.
macadamia nuts or pine nuts
-
½
tsp.
kosher salt
-
⅓
cup
finely grated Pecorino Romano
Assembly
-
½
cup
whole-milk fresh ricotta
-
1
tsp.
finely grated lemon zest
-
½
tsp.
kosher salt
-
4
pieces
squash blossoms
-
2
tsp.
extra-virgin olive oil
-
1
ball
All-Purpose Pizza Dough or 12 oz. store-bought pizza dough
-
1
small
summer squash
-
to taste
basil or mint leaves
-
to taste
freshly ground black pepper
Instructions
- Process arugula, basil leaves, olive oil, nuts, and salt in a food processor until mostly smooth. Add Pecorino Romano and pulse to combine.
- Mix ricotta, lemon zest, and salt in a small bowl. Stuff squash blossoms with half of the ricotta mixture and set the rest aside.
- For a conventional oven, heat broiler and olive oil in a cast-iron skillet. Flatten and stretch the pizza dough, then cook until golden brown. Spread pesto on the dough, top with squash and blossoms, and broil until charred.
- For a pizza oven, stretch the dough on a floured peel, spread pesto, add toppings, and cook until charred.
- Dollop the reserved ricotta mixture over the pizza, scatter herbs, and season with pepper.
Nutrition Facts (estimated)
Servings
1 pizza
Calories
300
Total fat
18g
Total carbohydrates
28g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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