Serves: 4 to 8
*Ingredients currently available at the Saratoga Farmers’ Market
- 1 packet active dry yeast
- 1 tablespoon sugar
- 2 Tablespoon olive oil, plus more for bowl and brushing
- 1 teaspoon kosher salt
- 2 cups flour plus more for work surface
- 2½ pounds (about 5 small-medium) zucchini or other summer squash, trimmed*
- 1½ teaspoons sea salt
- 2 cups (8 ounces) grated Gruyere cheese*
- 2 to 3 Tablespoons plain breadcrumbs*
- Pour ¾ cup warm water into a large bowl. Sprinkle yeast with sugar and let stand until foamy, about 5 minutes.
- Whisk oil and salt into yeast mixture. Add flour and stir until sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
- Heat oven to 400 degrees with rack in center. Brush a 13 X 18-inch rimmed sheet pan with olive oil. Use oiled fingertips to pull, stretch and press the dough across the pan.
- Pizza topping: Use a food processor with a grater attachment or large holes of a grater to grate the squash. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes until the zucchini has wilted and released its’ water. Drain the squash in a colander and then use hands to squeeze out as much water as possible, a fistful at a time. Toss with Gruyere shreds.
- Spread the squash mixture over the dough. Sprinkle with bread crumbs.
- Bake for 20 to 25 minutes or until the topping is golden. Remove from oven, cut into squares.
NOTES: pizza dough recipe from Martha Stewart