The Berkshires Farm Table Cookbook by Elisa Spungen Bildner

Author:Elisa Spungen Bildner
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2020-06-15T00:00:00+00:00

Roasted Zucchini and Cherry Tomato Pizza

BERKSHIRE BOUNTY FARM

SERVES 4 TO 6

This pizza makes the most of late summer garden bounty—tomatoes and zucchini. Be sure to let the pizza cool to a comfortable temperature before serving, since the cheese and tomatoes can hold a surprising amount of heat from the oven.

1 teaspoon extra virgin olive oil, plus more for half sheet pan if not using pizza stone and for drizzling

1 medium zucchini, cut into ¼-inch rounds

12 cherry tomatoes, cut in half

2 garlic cloves, chopped

½ small red onion, sliced very thin into half-moons

¼ teaspoon salt

Flour for dusting work surface (all-purpose is fine)

1 pound pizza dough (page 126), store-bought dough, or other prepared crust (e.g., from Berkshire Mountain Bakery, Housatonic, MA)

½ cup ricotta

2 tablespoons grated Parmesan

8 ounces fresh mozzarella, thinly sliced

6 fresh basil leaves, thinly sliced into ribbons

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