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Summer Squash Pizza With Goat Cheese and Walnuts

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“Another good one from Food and Wine. I made this as part of a party menu and it was very popular. I suggested this to my favorite local restaurant, and they made it a special. F & W reccomended a Sauvignon Blanc to go with it.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 500. Preheat a pizza stone.
  2. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand.
  3. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
  4. Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper.
  5. Scatter the onion slices over the round; top with the mozzarella and savory.
  6. Arrange the squash slices on top in a single layer, overlapping them slightly.
  7. Dot with the crumbled goat cheese.
  8. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface.
  9. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

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