A couple of weeks ago, I had a delicious summer squash pizzetta at Chez Panisse. It was topped with basil and some kind of fish egg, and had a very fresh, savory, and interesting taste. Naturally, I’ve been wanting to make my own summer squash pizza ever since. Thanks to my local produce market, I had a lot of fresh squash in the refrigerator, but no good pizza dough recipe to reference. I did, however, have a handful of boiled Japanese yams on the island counter; thus, the inspiration for this recipe was born.
I am really pleased with how my little experiment turned out, so much so that I’ve made these pizzas twice already! I hope that you’ll enjoy them as well.
Summer Squash Pizza with Sweet Potato Crust Recipe
Recipe makes 1 medium-sized pizza or several small pizzas
- 2 small summer squashes, cut into thin slices
- 1/4 cup fresh basil, chopped
- 1/2 cup fresh corn (optional)
- Prosciutto, chopped (optional)
- Shredded cheese (optional)
- Olive oil or flavor-infused olive oil
- Sea salt (optional)
- 2 cups sweet potatoes, mashed (about 3 small sweet potatoes)
- 1 egg*
- 1 cup all-purpose flour + a little extra for dusting*
- Boil sweet potatoes until soft, then allow to cool to room temperature.
- Peel the sweet potatoes and cut them into cubes.
- Using a fork or potato masher, mash the sweet potatoes until smooth.
- Add the egg and mix until fully incorporated.
- While stirring, slowly add the flour to the sweet potato and egg mixture. Less or more flour may be required to achieve a dough-like consistency. The “dough” will be very sticky, but you should be able to form a ball when you’re done.
- Lightly flour the “dough” and working surface. Carefully roll out the “dough” until it is flat and about half a centimeter thick.
- Brush the whole crust with olive oil.
- Add cheese, if desired, followed by the squash.
- Brush olive oil over the squash.
- Optional: add corn and prosciutto.
- Sprinkle sea salt to taste and top with basil.
- Bake at 450ºF for 25-30 minutes.
* For a vegan or gluten-free pizza:
- Substitute the egg with a flax or chia egg — add 1 tbsp ground flax seed or chia seed and 3 tbsps of hot water, mix until you achieve an egg-like consistency
- Substitute the flour with gluten-free oat flour