Squash and Potato Pizzas

Name: Squash and Potato Pizzas
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 lb. medium red or Yukon Gold potatoes; 3 tbsp. extra-virgin olive oil; 1 lb. medium yellow squash; Salt and freshly ground pepper; all-purpose flour; 1 1/2 lb. thawed frozen pizza dough; 24 cherry tomatoes; 2 1/2 c. Manchego cheese (7 1/2 ounces); 2 oz. frisée

Published: Sep 3, 2008

Be the first to review!

Yields:

Total Time:

1 hr 30 mins

Jump to recipe

Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza. Recipe By: Marcia Kiesel

Advertisement - Continue Reading Below

Ingredients

1 lb. medium red or Yukon Gold potatoes
3 Tbsp. extra-virgin olive oil
1 lb. medium yellow squash
Salt and freshly ground pepper
all-purpose flour
1 1/2 lb. thawed frozen pizza dough
24 cherry tomatoes
2 1/2 cups Manchego cheese (7 1/2 ounces)
2 oz. frisée

Directions

1. Step 1Set a pizza stone on the bottom of the oven and preheat the oven to 500°F for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.
2. Step 2In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.
3. Step 3Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.
4. Step 4Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisée and serve at once. Repeat with the remaining dough and toppings.
5. Step 5Wine Recommendation: Minerally 2004 Terlan Pinot Bianco.