© John Kernick
Summer Squash-and-Arugula Pizza with Fontina Cheese
- ACTIVE: 25 MIN
- TOTAL TIME:
- SERVINGS: one 10-inch pizza
For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty Parmigiano-Reggiano, tender squash, spicy chiles and lightly bitter arugula.
One portion Perfect Neapolitan Pizza Dough
Grated Parmigiano-Reggiano cheese, for sprinkling
3/4 cup shredded Fontina cheese
2 ounces thinly sliced summer squash (about 1/2 small squash)
1 teaspoon chopped rosemary
1 or 2 chopped Calabrian red chiles
1/2 cup arugula leaves
- Set a pizza stone on a rack in the top third of the oven. Preheat the oven to 500° for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
- Working on a floured surface and using your fingers, press and stretch the dough out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the Parmigiano-Reggiano and Fontina cheeses onto the dough, making sure to leave a 1-inch border around the edge, and top with the squash, rosemary and chiles.
- Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking. Top the pizza with the arugula before serving.