Summer Pizza Recipe
ZUCCHINI SQUASH, EGGPLANT, GARLIC CONFIT, TOMATO JAM, FRESH MOZZARELLA
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Ingredients
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Toppings
Method
Preparation
Prepare the Vegetables
Slice the zucchini squash and eggplant into thin rounds. If you have garlic confit, mash the cloves into a paste.
Preheat the Oven
Preheat your oven to 475°F (245°C) or according to your pizza dough instructions.
Assemble the Pizza
Roll out the pizza dough on a floured surface and transfer it to a pizza stone or baking sheet. Spread the tomato jam evenly over the base, followed by the mashed garlic confit, zucchini slices, and eggplant rounds.
Add Cheese
Tear the fresh mozzarella into small pieces and scatter them evenly over the top of the pizza.
Bake the Pizza
Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Serve
Remove the pizza from the oven, let it cool for a few minutes, slice, and serve warm.