Pizza With Squash, Zucchini & Herb Butter From Vanja van der Leeden
At Pizzeria Concettina ai Tre Santi in Naples, I ate great pizza with zucchine alla scapece. It was fluffy and smoky with fresh squash and zucchini for contrast. I tried to recreate it at home, but it lacked mojo. Then again, I haven’t dedicated my entire life to the perfect pizza dough. So, for this home version, I added herb butter, cheese, and some chopped pistachio and mint. Also delicious! You’ll have some squash, zucchini, and herb butter left over. Eat the leftovers as a side dish or incorporate into a salad. In any case, never overcrowd your pizza—it won’t taste any better! The dough will not get cooked, and it will be too wet.
Photo by Remko Kraaijeveld
INGREDIENTS
Makes 4 servings
Basic pizza dough ball (recipe below)
HERB BUTTER
½ garlic clover
½ cup (113 grams) salted butter, cut into small cubes
A handful of green herbs (mint, basil, tarragon, dill—whatever you have)
Sea salt and freshly ground black pepper
TOPPINGS
1 zucchini
1 yellow squash
Sea salt
¼ cup olive oil
1 garlic clove, crushed and peeled
3 tablespoons white wine vinegar
½ bunch (7 grams) mint leaves, finely chopped
1 8-ounce ball raw mozzarella, sliced
2 tablespoons peeled pistachios
2 tablespoons extra-virgin olive oil
METHOD
First, make the dough 28 hours in advance. Remove the dough ball from the refrigerator and set it on the counter to come to room temperature.
Place a pizza stone in the oven and preheat the oven on the hottest setting 1 hour before baking. (Don’t use the convection setting unless you like parched pizza.)
To make the herb butter, add the garlic, butter, and herbs to a food processor. Process until minced. Season with salt and pepper. Store in the refrigerator until use.
Slice the squash and zucchini into long wafer-thin slices using a mandolin or cheese slicer. Sprinkle with salt.
Add the olive oil to a large skillet, then add the garlic and sauté until light brown. Add the squash and zucchini slices and continue to sauté, stirring gently, for a few minutes. If necessary, do this in two batches.
Deglaze the squash mixture with the white wine vinegar. Add most of the mint (reserve some for garnish) and sauté for 2 minutes more.
Roll out the pizza dough on a lightly floured surface. Spread with herb butter and top with squash, zucchini, and mozzarella. Bake for 5 minutes in a wood-fired oven or 10 minutes in a regular oven.
Transfer to a cutting board. Mix the remaining mint and pistachios with the extra-virgin olive oil, and drizzle over the pizza. Slice and enjoy!
NOTE: The dough needs 4 hours to rise + 24 hours in the refrigerator, so plan accordingly.
Basic Pizza Dough
INGREDIENTS
Makes 6 servings
2¼ pounds (1 kilograms) pizza flour or “00” flour*
1 tablespoon sea salt
2¾ cups (650 milliliters) lukewarm water
1 packet (2¼ teaspoons/7 grams) dried yeast
Vegetable oil, to grease the bowl
Semola, for dusting
*For a heartier crust, mix in some whole-wheat flour—about a 1:2 ratio of whole-wheat to “00” flour. Add a bit more water, as whole-wheat flour is thirstier.
METHOD
Mix the flour with the salt and pour onto a clean work surface. Make a well in the center. Pour some of the water into the well and mix in the yeast. Using circular movements, gradually incorporate the flour into the water. Continue adding water little by little, mixing until you have a coarse dough. You can add a drop of oil if needed. Knead by pushing the dough away with your palm, rotating it constantly so you’re not working the same spot. Knead for about 10 minutes, until smooth. Form into a ball. (You can also use a food processor with a dough attachment.)
Place the dough ball in a large bowl greased with oil. Cover with plastic wrap or a damp towel and let rise in a warm spot for about 2 hours, until doubled in size. Transfer to the refrigerator and let mature for 24 hours. This time is essential for flavor, texture, and digestibility. Remove from the fridge and let sit at room temperature for 30 minutes.
Using a dough scraper, divide the dough into 7 to 9 ounces (200 to 255 grams) pieces. Form each piece into a tight ball by folding the edges underneath and pinching at the base to create surface tension on top. Roll under your hand in a circular motion on a clean counter. Repeat with remaining dough. Place balls spaced apart on a baking sheet, cover with a damp cloth, and let rise again for 2 hours.
Place a dough ball on a surface dusted with semola. Flatten from the center, flip, and repeat. Use your fingertips to press outward from the center, leaving the outer edge untouched (this will form your crust). If needed, stretch the dough over your fists. Gently pat off excess semola.
Place the base on a pizza paddle and top as desired. Slide into a hot oven—baking times vary: about 5 minutes in a pizza oven, 10 minutes in a regular home oven.
NOTE: Pizza dough should feel somewhat sticky.
From Italopunk by Vanja van der Leeden. Reprinted by permission of Tra Publishing
