Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it's lightly caramelized, bringing out its sweetness.
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1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
All-purpose flour, for dusting
6 ounces pizza dough
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 small onion, thinly sliced
1/4 cup shredded part-skim-milk mozzarella
1 teaspoon chopped summer savory
1/4 pound summer squash, thinly sliced on a mandoline
2 ounces fresh goat cheese, crumbled
2 tablespoons chopped toasted walnuts
How to Make It
Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
Goat cheese and summer squash go well with Sauvignon Blanc's herbal citrus character.
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