Summer Squash Pizza

Drew Huston aka @wildcatfalling makes his stunning looking pizzas with a blend of flours that result in a flavour packed sourdough crust. This one is topped with a perfectly salted tapenade and seasonal squash or zucchini that makes an epic vegetarian pizza ...

Prep Time
PT15M
Cook Time
PT2M
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Ingredients

For The Dough:400g Strong White Bread Flour100g Khorasan Flour325g Water, at 18 degrees celsius100g Active Starter13g SaltFor The Olive Tapenade:125g Pitted Green Olives1 Tbsp CapersZest of 1 Orange and 1 Lemon1 Clove Garlic, peeled2 Anchovy Filets (optional)For The Pizzas;4-6 Yellow Squash or Zucchini/Courgette, thinly sliced4 Clove Garlic, thinly sliced220g Mozzarella, gratedParmigiano Reggiano, Grana Padano or PecorinoExtra Virgin Olive Oil

Instructions

Prevent your screen from going dark as you follow along.

1. For the dough;

- Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand till there are no dry bits. Cover, and rest for 10 minutes.

- Add the salt to the mix and knead briefly to incorporate before adding the. remaining flour and bringing together into a dough with your hands.

- Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours.

- When the time is up, divide the dough into 250g pieces and shape into dough balls. Place the dough balls into a container and cover. Refrigerate for 24 hours.

- Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.

2. For the tapenade;

- Pop all the ingredients in a food processor. Pulse in short increments keeping the tapenade chunky.

- Set to one side.

3. For the pizzas;

- Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and topping with some sliced squash, garlic, a few blobs of tapenade and olive oil.

- Top with the mozzarella before sliding onto a placement peel and launching into Roccbox.

- Bake for around 2 minutes, rotating as required. As the pizza comes out the oven grate with the hard cheese of choice before serving.