This summer squash and ricotta pizza with a homemade whole wheat cornmeal crust is the perfect ode to the remaining relaxing days of summer.
Sometimes I want a bunch of crazy ingredients on my pizza and other times I just want blobs of creamy ricotta cheese. Actually, I always want bobs of ricotta cheese, but at least with a whole wheat crust and summer squash this pizza passes as a balanced meal (especially if you add a side salad).
The most involved portion of this pizza is making your own pizza dough following my recipe for an easy, no-rise cornmeal-crusted whole wheat pizza dough. However, feel free to also use a store-bought dough to keep things even simpler.
Yes, there is an extra step with the summer squash as you’ll want to get as much water out of them as possible – no one wants a soggy pizza. But it only takes 20-30 minutes, so by the time you make your dough and pre-heat the oven it’ll be perfect timing for adding the toppings!
Although we’re already getting spoiled by the beautiful Colorado weather, we’re about to get even more summary with a trip to visit my father-in-law in southern California this weekend. With the move, the summer has just flown by and we haven’t spent a single day at a beach yet, so you can bet we’ll be getting some serious sun and waves in while we’re there 😉 Hope you all have a lovely weekend as well! TGIF!
So here’s a toast to creamy blobs of ricotta cheese!
Summer Squash and Ricotta Pizza with a Whole-Wheat Cornmeal CrustPrint Recipe
- 1 batch cornmeal-crusted whole wheat pizza dough
- 1 large or 2 small yellow summer squash
- 1 tsp salt
- 2 tsp canola oil
- Dried Italian seasonings
- Dried red pepper flakes
- 1 cup part-skim shredded mozzarella cheese
- ¼ cup sun-dried tomatoes drained of oil and roughly chopped
- 6-oz ricotta cheese
- Black pepper
Preheat oven to 425F.
Slice summer squash then cut slice in half. Place in a large mixing bowl then toss with 1 tsp salt. Allow to sit for 20-30 minutes to allow the salt to draw out some of the water in the squash. Gently squeeze with a paper towel to further ring out the water. Set aside.
Roll out prepared pizza dough into a medium thickness and place on a pizza stone.
Drizzle 2 tsp oil over dough and spread evenly on top of crust using a basting brush or paper towel. Sprinkle dried Italian seasoning and red pepper flakes.
Cover dough with mozzarella cheese, then add squash slices and chopped sun-dried tomatoes.
Add dollops of ricotta cheese on pizza and option to add a pinch of black pepper on top.
Place in oven and bake 20-25 minutes, or until crust is brown and to your desired crispness.
Slice into 8 slices and enjoy!