You’re my boy bleu! (Summer Squash Pizza with Garlic Spinach)

CSA week three brought us a little variety (along with some more greens, of course….I’m getting a little sick of salads for lunch).  This week’s take included parsley, broccoli, green leaf lettuce, shallots, scallions, orange beets, zucchini and kohlrabi.

I don’t like broccoli and the kohlrabi looks like an unfortunate looking apple/space ship and tastes like a radish (not the best pizza topping, if you ask me).  We had some leftover small yellow summer squash from a previous week’s CSA, so I decided to make a summer squash pizza with the yellow squash and the zucchini (plus a little sautéed spinach with garlic).  That, combined with some nice gorgonzola, pine nuts and creamy ricotta proved to be a winning combination.

While the squash and zucchini will cook while the pizza is in the oven, it really just steams and has little flavor at the end.  The key here is to roast the zucchini and squash beforehand to bring out some of the natural sugars in the vegetables.

Ingredients

  • Basic pizza crust
  • About 2 C fresh spinach
  • 2 garlic cloves, minced
  • About 10 slices each of zucchini and summer squash
  • About 3/4 C strong gorgonzola or bleu cheese, crumbled
  • About 3/4 C ricotta
  • About 1/4 C pine nuts
  • Extra virgin olive oil
  • Salt and pepper to taste

Directions

  • Preheat your oven to 375 degrees
  • While the oven is preheating, chop the zucchini and squash into 1/8 inch thick coins
  • Toss with olive oil, salt and pepper
  • Arrange on a baking sheet in a single layer
  • Roast in the preheated oven for about 25-35 minutes (check them after 25 minutes….they’re ready when the veggies are just starting to brown)
  • While the veggies are roasting, prepare the garlic spinach
  • Heat a medium-sized saute pan over medium-high heat
  • Add olive oil
  • Once oil is shimmering, add garlic
  • Cook about 1 minute until garlic just starts to turn brown
  • Add spinach
  • Cook until spinach has wilted to about 1/4 its original size
  • Once the squash and zucchini are done, prepare the oven for the pizza
  • After the oven has heated for an hour or two, spread out your dough and place it on a lightly floured pizza peel or baking sheet
  • Drizzle olive oil over dough and spread out with a basting brush

  • Top evenly with garlic spinach
  • Spoon small portions of ricotta over the pie
  • Spread gorgonzola/bleu cheese crumbles over pie
  • Sprinkle on pine nuts
  • Place zucchini and squash on pizza (if you’re going for looks, alternate the zucchini and squash to vary the colors)
  • Bake on preheated pizza stone until crust is brown (the cheeses used in this pizza don’t really melt or bubble, so you’ll have to judge doneness by the crust)
  • Cut and eat up!

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4 Responses to You’re my boy bleu! (Summer Squash Pizza with Garlic Spinach)

  1. Umm totally have all these ingredients at my house – TOTALLY making this for dinner! Can’t wait (:

    I found your blog on Taste Spotting by the way, your food looks so delicious!

  2. Bekah says:

    Hi, I randomly came across your blog looking for a way to use my CSA squash on pizza, thanks for the tips! Just wanted to say that you’d be surprised how yummy broccoli is on pizza. I oven roast it, pretty much the same way you did with the zucchini. Then top the pizza crust with pesto, ricotta, fresh mozz, the broccoli and super thin slices of tomato. And for what it’s worth, the oven roasted broccoli makes a great side-dish as well and tastes amazingly different than regular steamed broccoli. You just might be surprised!

    • tbombs34 says:

      I’ve seen broccoli and broccoli rabe used on pizza but have been reluctant to try it myself as I’m really not a big fan of broccoli. I may have to give it a shot if it shows up in my CSA share in the future. I like your idea of roasting it first. Another good way to use squash on pizza is to chop it into small cubes, roast it until browned and then put it on pizza along with fresh mozz, fried sage leaves and pancetta. If you get the pancetta sliced very thinly, you just put it on the pizza raw and it’ll cook in the oven. This is really better with fall squashes such as butternut, but would probably work with summer squash.

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