Don't let the heat keep you away from the Fairmount Farmers Market this Sunday. From Camas Swale Farm, you'll find plenty of inspiration for salads and other cold meals.
And once the heat breaks, you can try this springtime pizza. The green sauce takes inspiration from this recipe from Joe Beddia's Pizza Camp, and the zucchini are inspired by this roasted zucchini salad from Jacques Pepin.
The resulting pizza was a tasty celebration of spring produce and a nice change from our regular pizza Margherita.
Green Pizza with Roasted Zucchini
makes four individual pizzas
1 recipe of Jim Lahey's no-knead pizza dough (enough for four individual pizzas, started the evening before)
4 medium or 6 small zucchini
1 Tbsp olive oil
1 tsp balsamic vinegar
1 ball fresh mozzarella, sliced
1/2 cup grated pecorino romano
1 bunch spinach, stems removed and rinsed well
1 handful chives
1/2 cup ricotta cheese
zest and juice of 1/2 lemon
pinch of red pepper flakes
salt to taste
1. Prepare the pizza dough the evening before, according to Lahey's instructions. Combine 500 g flour, 2 teaspoons salt, 1/4 teaspoon yeast, and 1 1/2 cups (350 g) water, and mix briefly in an electric mixer or by hand until combined into a ball. Cover and let stand for about 18 hours.
2. When you are ready to start the pizzas, preheat the oven to 500 degrees and insert a pizza stone if you are using one. Also put a rimmed baking sheet in for the zucchini.
3. Slice the zucchini into 1/4 inch discs. Toss in a bowl with a pinch of salt and a tablespoon of olive oil to coat. Slide onto the hot baking sheet in the preheating oven and spread into a single layer. Bake for about 5 minutes until starting to brown, the flip with a spatula and bake for another 5 minutes. Remove from the oven, return to the bowl, toss with a teaspoon of balsamic vinegar, and reserve.
4. Prepare the green sauce by mixing all the ingredients in a food processor. Taste and add more salt, pepper flakes, or lemon juice as needed.
5. Divide the dough into four balls, flour them lightly, and shape them according to Lahey's instructions (or use a rolling pin to roll them out on a silicone mat). Sprinkle polenta on a baking sheet or pizza peel and place one pizza dough on top. If you like, you can prebake the crust for 5 minutes in the preheated oven to ensure an extra crispy pizza. Spread over a quarter of the green sauce in a thin layer. Top with a quarter of the roasted zucchini rounds, fresh mozzarella, and pecorino romano. Bake for at least ten minutes, until the crust is crisp and the cheese has started to brown. Prepare and bake the remaining pizzas. Serve with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of fresh chopped chives.