Recipe: Summer Squash Pizza with Burrata & Basil

Ingredients

Make the dough by whisking flour, salt, and yeast, then gradually adding water and mixing until a rough ball forms.
Cover the dough and let it rise at room temperature for about 18 hours until it has doubled in size.
Shape the dough into a rectangle, divide into 6 portions, and mold each into a ball, dusting with flour.
Wrap each dough ball in plastic wrap and chill, allowing to rest at room temperature for 1-2 hours before shaping.
Preheat the oven to 550°F and prepare a pizza round from the fridge.
Dust the dough with flour and shape it into a 10-12 inch disk on a floured surface.
Top the dough with minced anchovy, garlic, olive oil, and shaved zucchini, followed by mozzarella or burrata.
Sprinkle with sea salt and drizzle with more olive oil before baking for about 5 minutes until blistered.
Remove from the oven, top with basil leaves, slice, and serve.

Servings

6 pizzas

Calories

250

Total fat

12g

Total carbohydrates

30g

Total protein

10g

Sodium

500mg

Cholesterol

20mg