Squash and Potato Pizzas

Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza.

Slideshow:Great Comfort Food Recipes

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  • Servings: 4

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  • 1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 pound medium yellow squash, sliced lengthwise 1/8 inch thick
  • Salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces
  • 24 cherry tomatoes, coarsely chopped (1 cup)
  • 2 1/2 cups Manchego cheese (7 1/2 ounces), shredded
  • 2 ounces frisée, torn into large pieces (optional)

How to make this recipe

  1. Set a pizza stone on the bottom of the oven and preheat the oven to 500° for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.

  2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.

  3. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.

  4. Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisée and serve at once. Repeat with the remaining dough and toppings.

Suggested Pairing

Minerally Pinot Bianco.

Contributed By Photo © Quentin Bacon Published October 2005

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