Recipes Comfort Food Pizza + Calzones Summer Squash-and-Arugula Pizza with Fontina Cheese 5.0 (1) 1 Review 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. By Thomas McNaughton Thomas McNaughton Instagram Named one of Food & Wine's Empire Builders in 2012, star chef Thomas McNaughton is the co-founder and CEO of the San Francisco-based Flour + Water Hospitality Group, which operates Flour + Water, Penny Roma, Flour + Water Pasta Shop, and Trick Dog. Food & Wine's Editorial Guidelines Updated on October 27, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 25 mins Total Time: 1 hrs Yield: 1 10-inch pizza Ingredients 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 Directions 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. Rate it Print