This recipe was basically lifted straight from Smitten Kitchen. Let me set the stage..
Deb posted her recipe and, as I was perusing blogs, I read about it and filed it away as something to try. Then, last Friday I spent the day making a vat of Nectarine & Radish Salsa to bring to the Farmers’ Market. After it was all made (a triple batch, plus more for demoing!), I headed to the market, did my demo and basically had a great time.
An aside, the demo went really well and *thanks* to everyone who stopped by to see it and do some shopping. It was so nice to see so many friendly faces!
Gist and I left the market at 6:30ish, got home chatted and did the normal just-got-home stuff (going through the mail and whatnot) and finally at 7:15ish started to talk about supper.
That scenario right there is a recipe for disaster in our household – it means that what usually happenes is we’ll go back and forth about what to do about supper until we are both so hungry that we are unable to make any type of decision and end up eating popcorn. It’s not pretty. It’s even uglier if there are not any eggs in the house (as there weren’t on Friday) because that means that there is no hope of being saved by a frittata.
Anyway, we were trapped in the cycle of “What to eat?” and finally I remembered the pizza and the fact that we had zucchini and cousa squash in the fridge, said “Enough!” to Gist and sent her to the store to pick up pizza dough, goat cheese and a lemon. While she was gone I sliced the squash (one zucchini and one cousa) and preheated the oven.
The second she walked in the door, I grabbed the groceries, popped the goat cheese into a bowl and some lemon juice to it, rolled out the pizza dough and assembled the pizza.
The sucker went into the oven and was done ten minutes later. And it was delicious!
Here’s a link to Deb’s recipe, I did a few things differently because I wasn’t looking at the recipe when I was cooking, I was pulling it from the memory of something I’d read the day before.
Summer Squash Pizza
Recipe adapted from Smitten Kitchen
- 2 summer squash (I used 1 zucchini and 1 cousa squash from my CSA box)
- 1 small log of goat cheese – softened is best and would make this a lot easier.
- The juice of 1 lemon
- Salt and freshly ground black pepper – I used a lot of ground pepper in this pizza – it was good.
- 1 ball of pizza dough
Preheat the oven to 550 F. While the oven is preheating, roll out the pizza dough, thinly slice the squash, and smash the goat cheese in a bowl with the lemon juice (I did this because the cheese was very hard and I needed it to be at a somewhat spreadable consistency) and season with salt and pepper. Spread the goat cheese over the dough and grind some pepper on top.
Arrange the squash slices on top of the cheese, grind some more pepper on top, and rate some Parmesan cheese over the whole pizza.
Bake until everything is golden and yummy.
This pizza takes no time whatsoever to prepare and tastes like a million bucks. It is definitely going to be making a lot of appearances throughout the summer.
And now for some grocery lists…
Strawberry Hill Farm – July 9th
- 1 bunch of radishes for $.99
- 1 cuke for $1
- 1 pint of Bee-Cause Apiaries Red Bamboo honey for $9
Hannaford – July 9th
- English Toasting Bread for $3.99
- 1/2 pint of heavy cream for $.95
- 1 lemon for $.59
- 3 limes for $1
- 1.37 lbs. of nectarines for $2.32
- 3.5 lbs. of peaches for $5.83
- 1 bag of frozen shrimp for $9.99
Hannaford – July 10th
- 1 small log of goat cheese for $3.99
- 1 ball of pizza dough for $1.79
- 1 lemon for $.34
Total? $6.12 Total for the week? $41.78