For those of us with our own gardens, July means the advent of zucchini season! Before you know it your garden will be overpopulated with these bright green gems, and there are so many ways to incorporate them into your recipes.
So, in honor of zucchini season, I wanted to share one of my favorite pizza recipes adapted from a Smitten Kitchen recipe. The dough I use incorporates semolina flour which adds a nice chewiness to the dough. Serve piping hot with a side of olive oil and herbs to dip it into!
1 cup semolina flour
1 cup all-purpose white flour
1/4 tsp. sugar
2 tbsp dry yeast
dash of salt
fresh herbs chopped (optional)
1 Yellow Squash
1 Zucchini Squash
1. Dissolve yeast in 1 cup warm water. Be careful, if water is too hot it will kill the yeast. Sprinkle in the sugar afterwards to encourage the raising of the yeast. Let raise for 10 minutes.
2. Mix flours, salt, and herbs in a bowl.
3. Add the yeast and water to the dry ingredients and mix until incorporated and form into a ball. Add more flour if the dough feels too sticky. Cover with a towel and let sit for 20 minutes. After first rise, punch the dough and let rise again for another 15 minutes.*
4. Add flour to your rolling surface, and roll the dough to your desired thickness.
5. Place the dough into a pan that has been oiled with olive oil. *Note, you can do the second rise in the pan itself if you prefer a more fluffy dough.
6. Crumble goat cheese onto the dough. Layer very thin slices of the squash and zucchini on top of the goat cheese.
7. Zest the lemon on top of the pizza, sprinkle salt and pepper to taste and bake for 12-15 minutes at 400 degrees.
8. Remove when dough is a light brown color on the bottom and is nice and crispy.
Eat with all of your heart,