This was a great pizza. The flavors and textures were meltingly wonderful. I would certainly make it again but I might add a few things. First, the herbed ricotta needed more fresh herbs, perhaps oregano or thyme to add an "Umph!" Also, maybe a little Parmesan mixed into the ricotta would boost the flavor as well. I also thought that some roasted mushrooms would make a great addition. Maybe some roasted zucchini or asparagus. Mmmmmmm. This was really yummy and filling and a great departure from the plain old boring pizza we usually make.
Sunday, May 17, 2009
Squash Ricotta Pizza
My husband is a traditionalist. Pizza, for him, means a crust, tomato sauce, mozzarella, and some toppings. He is not interested in veering from the typical American definition of pizza. I, on the other hand, am interested in pizzas with a variety of toppings. Even though I've never been to Italy, my understanding is that pizza is much more exciting and unpredictable than here. So, when I encountered a recipe for Summer Squash and Herbed Ricotta pizza I knew it was the perfect recipe for a night when my husband wouldn't be home for dinner. My son (also a traditionalist) got a personal size pizza topped with tomato sauce, mushrooms, pepperoni, olives, and mozzarella. I got a personal size pizza that looked like this.I made my own pizza dough, following a typical recipe. All-purpose flour, salt, yeast, warm water, olive oil. I kneaded it in my Kitchen-Aid stand mixer and then let it rise for about an hour. I divided the dough into four pieces, saving two for another day. For the toppings on my pizza, I cut one small summer squash into rounds and tossed them with olive oil, salt, and pepper. I roasted these in the oven for about a half hour at 400 degrees. Then I cut half an onion into thin slices and sauteed them on medium heat until they were nicely browned. To this I added one minced garlic clove and some salt. Finally, I mixed 1/4 cup of fresh whole milk ricotta with a tablespoon of fresh chopped basil, some salt and pepper. Then I smeared the ricotta on the dough, sprinkle a little shredded mozzarella, arranged the roasted squash, and plopped the onions on top. I baked this on my pizza stone for about 15 minutes. Before serving and cutting I sprinkled a little more freshly chopped basil.
at 6:46 PM