So we’ll keep this short and sweet. Certainly pizza is one of the most customizable dishes you can create but I am loving this combo and have made this exact pizza probably three or four times in the past few weeks. And the fact that I only have one picture to accompany this post means that we promptly devoured this pizza pretty much as soon as it came out of the oven!
I’m not sure if I can adequately profess my love for pizza.
Pizza in any form is pretty much irresistible, but how I adore those airy, crispy crusts that can only come from a wood-fired oven with just a smattering of the best ingredients. A simple tomato, basil and olive oil pizza? Yes, please. Thinly sliced prosciutto, fresh mozzarella and a heap of peppery arugula on top? Gimme gimme more. There are only a few pizza places that have really captured my heart but unfortunately none of them are in my city. So what do we do? Naturally, we make our own.
My husband and I moved to California from Chicago a little over three years ago and if you know anything about Chicago pizza, they’re deep dish is to. die. for. This is probably why pizza is a regular occurrence in our house. I would say we eat pizza at least once a week, if not more, and it’s something I love making for others. However, we have yet to find a place out here that really compares but that’s probably much better for our waistlines. It’s also given me the chance to create my own because, as I’ve discovered, pizza is a fabulous vehicle to experiment with toppings. This one was inspired by the beautiful, buttery farmers’ market yellow squash I had sitting on my counter and the fresh basil pesto I had just made. Roasting is always my first instinct when it comes to veggies and here it does not disappoint. I threw the squash, tomatoes, corn and peppers in the oven until there were crispy, charred bits around the edges. The caramelized onions add a touch of sweetness while the creamy ricotta adds a bit of decadence. So, so good.
Normally I would feel like I was cheating if I didn’t make my own dough as well, however with this pizza, both the pesto and ricotta are homemade so a store-bought crust didn’t seem so bad. I’m also sure the twang of goat cheese would work nicely here but oddly enough, I didn’t have any in my refrigerator. Use whatever summer vegetables you have on hand and don’t be shy about piling on the toppings!