Summer Squash Pizza with Goat Cheese & Proscuitto

At this time of year farmers markets are brimming with delicious colourful yellow summer squash. We suggest using an assortment of both yellow and green zucchini in this recipe to give your pizza a burst of summer colour and flavour.

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Ingredients...

• Vegetable oil, for brushing grill grates
• 4 tbsp 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 lb summer squash or zucchini, thinly sliced on a mandoline
• 4 oz goat cheese, crumbled
• 4 oz thinly sliced prosciutto, torn into 1-inch pieces
• 1 recipe Neapolitan Pizza Dough (click here)
• 2 tbsp Sarafino aged balsamic vinegar, for drizzling
• 2 tbsp chopped thyme
• Smoked Maldon sea salt

Method...

1. In a small bowl, combine olive oil with minced garlic. Place the mozzarella, squash, goat cheese and prosciutto in separate small mixing bowls and place near grill.
2. Once your grill is preheated (about 700 F) 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 (ideally 10 to 12 inches), 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.
3. 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, 1 1/2 to 2 minutes. Open grill lid, transfer dough rounds to a baking sheet and repeat with remaining dough rounds.
4. Brush ungrilled 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 low or medium-low (450 - 500 F) and return topped dough rounds to grill; cover and grill until the cheese melts and the crust is cooked through, 7 to 8 minutes. Remove the pizza from the grill and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting.
5. To serve: Brush the edge of each crust with oil. Garnish with a drizzle of aged balsamic vinegar. Sprinkle with thyme and flaky sea salt and serve.

Makes two 10-12" pizzas

If Using A Pizza Stone

1. Preheat your oven or barbecue to the highest temperature possible. Place pizza stone on an oven rack and slide it into the oven or place it in the barbecue and close the lid.  Ensure your pizza stone preheats for at least 20 – 30 minutes prior to cooking your pizza.
2. Dust a pizza peel well with cornmeal. Roll out dough and place on a pizza peel making sure dough can move around the peel easily.  Lightly brush dough with garlic oil.  Arrange the squash in a single layer, then dot with goat cheese and proscuitto. Slide the pizza onto the preheated pizza stone. 
3. Cook until the cheese is melted (about 8 minutes in the oven or 2 to 3 minutes on the BBQ) and the edges are brown. Check underneath also so that it does not burn – as the bottom cooks quickly if the stone is pre-heated correctly.  You will need to rotate the pizza on the stone while in the oven to cook it evenly on the edges.
4. Once cooked, the pizza should just slide off the stone onto the chopping board for you to slice. Keep the pizza stone in the oven, hot and ready for the next pizza. Garnish as directed above in Step 5.

Watch Video "How To Make Pizza Dough"

Watch Video "How To Grill Pizza Dough