The Lovell Table

This summer season I have seen so many variations of zucchini pizza recipes I just had to try my own. The key to this pizza is the Garlic Spread base and the blend of asiago and parmesan cheeses. I can say with confidence that you will not have the best smelling breath after eating this pizza but your tummy will be happy.

Ingredients

• Thin pizza crust of your choice
• Trader Joes Garlic Spread Dip or an alternate garlic spread/dip of your choice
• 1/4 cup freshly shredded parmesan cheese
• 1/4 cup freshly shredded asiago cheese
• 1/2 teaspoon oregano
• 1 tablespoon olive oil
• 1 garlic clove minced
• 1 yellow squash
• 1 zucchini squash
• Fresh burrata cheese
• 1 cup arugula
• Juice from 1 lemon
• 1/4 teaspoon red pepper flakes
• 1/2 tablespoon toasted sesame seeds

Method

1. Heat oven to 425 degrees (may need to adjust based on crust choice)
2. Slice ends off of the squash, cut in half and then cut each half in half length wise
3. Using a mandolin slice thin slices of all of the squash
4. Layer the squash slices on a paper towel lined plate and sprinkle with salt to let the moisture leak out
5. Place pizza crust on pizza stone and brush with olive oil
6. Sprinkle the oregano and minced garlic on top
7. Spread the Garlic Spread Dip all over the crust
8. Top with the shredded parmesan and asiago cheeses
9. Pat dry each squash slice before adding to the pizza in one layer, alternating zucchini and yellow squash slices until the crust is completly covered
10. Sprinkle the red pepper flakes on top
11. Bake for 12-15 minutes (may need to adjust based on crust)
12. While the pizza bakes toss the arugula with the lemon juice and sesame seeds
13. When the pizza is done baking remove from the oven and top with the arugula
14. Let cool for 5 minutes and then rip the burrata on top of the pizza