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Summer Squash, Nectarine, and Ricotta Pizza

Summer Squash, Nectarine, and Ricotta Pizza


  • All-purpose flour, for work surface
  • 1 pound pizza dough, at room temperature
  • Fine cornmeal, for baking sheet
  • 1 cup ricotta
  • 1/4 cup freshly grated Parmesan
  • 2 very small zucchini or other summer squashes or a combination of varieties, very thinly sliced
  • 2 small nectarines, very thinly sliced
  • Kosher salt
  • Black pepper
  • 1 tablespoon extra-virgin olive oil
  • Lemon zest, for garnish
  • Basil leaves, for garnish


  1. Place a rack in the upper third of the oven and preheat to 500 degrees . On a lightly floured surface, roll and stretch dough into a 14-inch circle. Lightly sprinkle a large baking sheet with cornmeal and transfer dough to sheet. Brush off any extra cornmeal.
  2. Spread ricotta evenly over dough, leaving a 3/4-inch border. Sprinkle with Parmesan, then arrange squash and nectarine over cheese, overlapping decoratively. Season to taste with salt and pepper.
  3. Bake pizza for 10 minutes. Turn on the broiler and broil until top and edges of pizza are brown in spots, 3 to 5 minutes.
  4. Drizzle pizza with oil and garnish with lemon zest and basil leaves. Cut into wedges and serve.

Nutrition Information

Per serving: 472 kcal cal., 16 g fat (6.4 g sat. fat), 725 mg sodium, 3 g fiber, 19 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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