Squash and Potato Pizza

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Squash and Potato Pizza

 

1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound medium yellow squash, sliced lengthwise 1/8 inch thick

salt and freshly ground pepper

all-purpose flour, for dusting

1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces

24 cherry tomatoes, coarsely chopped (1 cup)

2 1/2 cups Manchego cheese (7 1/2 ounces), shredded

2 ounces frisée, torn into large pieces (optional)

 

1. Set a pizza stone on the bottom of the oven and preheat the oven to 500°

for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with

water and bring to a boil. Simmer over moderate heat until the potatoes are

just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch

thick.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of

the yellow squash in a single layer and season with salt and pepper. Cook

the squash over moderately high heat, turning once, until golden brown,

about 2 minutes. Transfer to a plate. Repeat with the remaining 2

tablespoons of olive oil and squash in two batches.

3. Generously flour a pizza peel or a large rimless baking sheet. On a

lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch

round, 1/8 inch thick. Transfer the round to the pizza peel and top with

one-fourth of the potato slices. Drizzle lightly with olive oil and season

with salt and pepper. Arrange one-fourth of the squash over the potato, then

scatter one-quarter of the tomatoes followed by one-quarter of the Manchego

on top.

4. Transfer the pizza to the hot stone and bake for about 7 minutes, or

until the crust is golden and the cheese is bubbling. Transfer the pizza to

a work surface and cut into wedges. Top the wedges with some of the torn

frisée and serve at once. Repeat with the remaining dough and toppings.

Serves 4.