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!
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This is so my kind of pizza – pinning!