Lately, I’ve been throwing around the idea of building a pizza oven in my backyard. Just thinking about wood-fired brick oven pizza at the tips of my finger tips whenever I want is enough to send me in search of bricks and mortar. Sadly, I’d absolutely have no clue what I’d be doing and the likely hood of creating an oven that could combust at the flick of a match, bringing down the whole neighborhood in it’s wake, is very high. And since I’m probably on a neighborhood watch list already due to this past weekend’s reenactment of a war movie after my adorable child, her friends, and their fathers set off a slew of smoke bombs, I should play it safe. For now, I’ll just have to stick to a baking stone for all future pizza creations.
Speaking of pizza, my overflowing jungle of a garden lent itself to a spectacularly delicious pie the other night. Fresh ricotta, garlic-sautéed summer corn and zucchini, tangy tomatoes and fragrant chives created a Ricotta Summer Vegetable Pizza that was an epic dinner under the stars on a warm night. It’s a very simple but flavorful recipe that has the feel of summer in every bite.
Ricotta Summer Vegetable Pizza
It all begins with rolling out pizza dough. I like to roll it out at first then stretch it with my hands to create an airy bubbly crust. Then fire it up in an oven with a preheated baking stone on the center rack.
While the crust is cooking, sauté corn and zucchini with garlic.
Once the crust is golden, spread ricotta (the fresher the better)…
then top with corn, zucchini, tomatoes, and parmesan. Return the pizza to the oven for a few minutes to finish cooking.
Then slice and serve.
A seriously deliciously fresh summer pizza perfect for any night. No wood-fired oven required.
wine and beer pairing
wine: (white) Soave, Verdicchio, Albariño, Verdejo
beer: Pale Ale, IPA, Summer Pils
Fresh ricotta, garlic-sautéed summer corn and zucchini, tangy tomatoes and fragrant chives create a Ricotta Summer Vegetable Pizza that is an epic dinner with the taste of summer in every bite.
- 1 pizza dough*
- All-purpose flour for rolling
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled and minced
- 1 cup fresh corn kernels
- 1 zucchini, sliced thin
- 1 cup ricotta cheese
- 1 roma tomato, thinly sliced
- 1/3 cup Parmesan cheese, grated
- 1 tablespoon chives, thinly sliced
- Salt and fresh ground black pepper
- Place a baking stone or non-rimmed baking sheet in the oven and preheat to 475°F.
- Sprinkle a liberal amount of flour on a clean work surface and coat the pizza dough on both sides. With a rolling pin, roll the pizza dough into a 13 to 16-inch circle. If your comfortable using your hands to help stretch the dough, even better. With a pastry brush, brush 1 tablespoon of olive oil onto the dough and poke holes in the dough with a fork (this will help it from bubbling up while baking). Place the dough onto a pizza peel and slide the dough onto the baking stone in the oven. If you don't have a pizza peel or don't feel comfortable transferring pizza dough onto a hot baking stone while it's in the oven, you can also skip preheating the stone or baking sheet and transfer the pizza dough onto a room-temp pizza stone or baking sheet. Preheating a baking stone simply creates a very crisp and bubbly crust. Bake for 8 to 10 minutes until the crust begins to turn golden.
- While the pizza crust is baking, heat the remaining oil in a sauté pan over medium heat. Sauté garlic for 2 minutes and then add corn and zucchini. Sauté for another 5 to 8 minutes until the zucchini is cooked through. Season with a pinch of salt and pepper.
- Spread ricotta evenly on the crust and top with sautéed corn and zucchini, tomatoes, and Parmesan cheese. Return to the oven and cook for another 4 minutes until the parmesan cheese begins to melt and the ricotta and tomatoes are warmed through.
- Transfer the pizza to a cutting board and garnish with chives and a small pinch of salt and pepper. Slice and serve.
- * Frozen pizza dough can be found at most major grocery stores and markets in the freezer section. You can also make your own. I use this simple recipe that I keep on hand.
- simple recipe