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Summer Squash and Arugula Pesto Pizza
Zucchini is one of the summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
👥 12 Servings👤 Brandon Gray📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●pan
- ●skillet
- ●oven
📝 Preparation Steps
1
Pesto
2
Process 2 cups (packed) arugula, ½ cup (packed) basil leaves, ⅓ cup extra-virgin olive oil, 1 Tbsp. macadamia nuts or pine nuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until mostly smooth. Add ⅓ cup finely grated Pecorino Romano and pulse to combine.
(packed) arugula2 cups. macadamia nuts or pine nuts1 Tbsp
3
Assembly
4
Mix together ½ cup whole-milk fresh ricotta, 1 tsp. finely grated lemon zest, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Stuff 4 squash blossoms with half of ricotta mixture. Set remaining mixture aside.
(packed) arugula2 cups. finely grated lemon zest1 tsp
5
If using a conventional oven: Heat broiler. Heat 2 tsp. extra-virgin olive oil in a 12" cast-iron skillet over medium. Using lightly oiled hands, flatten 1 ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature and gently stretch over the backs of your hands to create a 12" round. Transfer to skillet, stretching to edges of pan if needed, and cook until bottom is golden brown, about ⏱️ 4 minutes. Spoon pesto onto center of dough and spread over crust, leaving a 1" border. Top with 1 small summer squash, thinly sliced, and squash blossoms; season with salt. Transfer skillet to oven and broil until crust is charred in spots, about ⏱️ 2 minutes.
(packed) arugula2 cups. extra-virgin olive oil, plus more for hands (if using conventional oven)2 tspball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature1
6
If using a pizza oven: Preheat to high. Lightly flour your hands and a pizza peel. Working from the center outward, stretch out dough on peel to a 12" round. Spoon pesto onto center of dough and spread over crust, leaving a 1" border. Top with 1 small summer squash, thinly sliced, and squash blossoms; season with salt. Slide pizza into pizza oven and cook, rotating occasionally, until crust is charred in spots, 2–⏱️ 3 minutes.
7
Dollop reserved ricotta mixture over pizza. Scatter basil or mint leaves over and season with freshly ground black pepper.
(packed) arugula2 cupsBasil or mint leaves (for serving)Freshly ground black pepper
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