Summer Squash Pizza with Sweet Potato Crust Recipe

Summer Squash Pizza with Sweet Potato CrustA 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

Toppings

  • 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)

Crust

  • 2 cups sweet potatoes, mashed (about 3 small sweet potatoes)
  • 1 egg*
  • 1 cup all-purpose flour + a little extra for dusting*

Instructions

  1. Boil sweet potatoes until soft, then allow to cool to room temperature.
  2. Peel the sweet potatoes and cut them into cubes.
  3. Using a fork or potato masher, mash the sweet potatoes until smooth.
  4. Add the egg and mix until fully incorporated.
  5. 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.
  6. Lightly flour the “dough” and working surface. Carefully roll out the “dough” until it is flat and about half a centimeter thick.
  7. Brush the whole crust with olive oil.
  8. Add cheese, if desired, followed by the squash.
  9. Brush olive oil over the squash.
  10. Optional: add corn and prosciutto.
  11. Sprinkle sea salt to taste and top with basil.
  12. 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

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