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Recipe

Zucchini and Caramelized Onion Pizza

Scott Phillips

Yield: Makes two 10-inch pizzas

Servings: 4

White pizzas tend to be drier than red, so it’s good to include ingredients that add moisture, as in this one topped with a tangle of summer squash and sweet caramelized onions.

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • Kosher salt
  • 2 small cloves garlic, minced
  • 1 Tbs. thinly sliced fresh chives
  • 1 tsp. finely chopped fresh thyme
  • 1 small zucchini, trimmed and thinly sliced or shaved lengthwise
  • 1 small yellow squash, trimmed and thinly sliced or shaved lengthwise
  • 1 cup coarsely grated mozzarella
  • 1 cup coarsely grated scamorza (not smoked)
  • Flour for the peel
  • 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
  • Flaky sea salt
  • Crushed red pepper flakes (optional)

Nutritional Information

      Calories (kcal) : 580
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 35
      Sodium (mg): 1640
      Carbohydrates (g): 59
      Fiber (g): 3
      Protein (g): 23

Preparation

  • Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a half-hour.
  • In a 12-inch skillet, heat 1 Tbs. of the olive oil over medium heat. Add the onion and a generous pinch of salt; cook, stirring occasionally, until soft and well browned, 15 to 18 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the remaining 2 Tbs. olive oil with the garlic, chives, thyme, and a good pinch of salt. Add the zucchini and squash and toss to coat. In a small bowl, combine the two cheeses.
  • Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel. Top with half of the caramelized onion and just enough cheese to cover the onion. Top with half of the zucchini and squash, alternating colors and direction and slightly overlapping them; the squash does not have to cover the whole pizza. Sprinkle with a little more (about 1/2 cup) of the cheese.
  • Slide the pizza onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board and sprinkle with sea salt and crushed red pepper flakes, if using. Repeat to make the second pizza.

Reviews

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Reviews

  • TulinM | 07/01/2017

    This was one of the best and easiest pizzas we've done on the grill this summer.

  • Anette16 | 07/10/2015

    Very good pizza. I will definitely make it again.

  • whoadammitranch | 05/31/2015

    Excellent pizza! Mostly followed the recipe: added another onion and 2 tbs balsamic in the saut. I did not have yellow squash but an abundance of homegrown zucchini and used that. May not have been as pretty, but the vegetables were tasty and perfectly done. Also added a couple of slices of prosciutto. Will definitely make this again.

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