Tuscan Garden Recipe
roasted summer squash, quattro formaggio, roasted crust
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Ingredients
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Vegetables
Cheese
Crust
Method
Vegetable Preparation
- 1
Roast the Squash
Preheat your oven to 400°F (200°C). Cut the summer squash into 1/2-inch slices and place them in a large bowl.
- 2
- 3
Spread the squash on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
Cheese Mixture
- 4
Combine Cheeses
In a large bowl, combine the shredded mozzarella, grated Parmesan, crumbled Gorgonzola, and shredded Fontina cheese. Mix well and set aside.
Crust Preparation
- 5
Prepare the Dough
While the squash is roasting, prepare the pizza dough. On a lightly floured surface, roll out the pizza dough into a 12-inch round.
- 6
Sprinkle cornmeal on a pizza stone or baking sheet to prevent sticking. Transfer the rolled-out dough onto the prepared surface.
Assembly
- 7
Assemble the Pizza
Once the squash is roasted and the cheese mixture is ready, layer the roasted squash evenly over the pizza dough.
- 8
Sprinkle the quattro formaggio cheese mixture over the squash, making sure to cover evenly.
Baking
- 9
Bake the Pizza
Preheat your oven to 475°F (245°C). Bake the assembled pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- 10
Remove from the oven and let it cool for a few minutes before slicing.
