Start by making pesto. You can certainly use storebought pesto if you have access to some that’s good and fresh and green. If not, just make your own! You can save the extra in the fridge and use it for something else in a few days.
- Pizza Crust
- 1/2 teaspoon Active Dry Yeast
- 3/4 cups Warm Water
- 2 cups All-purpose Flour
- 1/2 teaspoon Kosher Salt
- 3 Tablespoons Olive Oil
- 3/4 cups Fresh Basil Leaves
- 1/2 cup Grated Parmesan Cheese
- 2 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cup Extra Virgin Olive Oil
- 2 whole Zucchini, Cut In Diagonal Slices
- 2 whole Summer Squash, Cut In Diagonal Slices
- Olive Oil For Brushing
- 1 whole Yellow Bell Pepper
- 1 whole Red Bell Pepper
- 12 ounces, weight Fresh Mozzarella, Sliced
- 4 ounces, weight Goat Cheese
- Extra Basil Leaves, For Garnish
- Grated Or Shaved Parmesan Cheese, For Sprinkling
- To make the crust: Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
- In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make the pesto: Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
- To make the toppings: Brush zucchini and summer squash slices with olive oil. Sprinkle with salt and pepper. Grill over medium heat until vegetables are tender and have nice grill marks. Set aside.
- Place whole peppers on grill and allow to blacken. Remove from grill and immediately place in a large ziploc bag. Allow to sit for 20 minutes or so, then remove peppers from bag and peel off blackened skin. Deseed peppers, then slice into strips. Set aside.
- Preheat oven to 475 degrees. Arrange a rack toward the bottom of the oven.
- To assemble the pizza: Roll out pizza dough on a floured surface; get it as thin as you can. spread a generous layer of pesto all over the surface of the crust. (You might have a little left over; if you do, store in the fridge.)
- Lay slices of mozzarella all over the pesto. Arrange grilled zucchini, squash, and peppers in a pretty pattern on top of the mozzarella. Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubble (watch to make sure cheese doesn’t get too brown.)
- Remove from oven and crumble goat cheese all over the top of the pizza. Lay basil leaves on top, sprinkle with Parmesan, and serve immediately.