Summer Squash Pizza recipe poster image

Summer Squash Pizza

Drew Huston crafts stunning sourdough pizzas with a bold flour blend, topped with salted tapenade and seasonal squash or zucchini for a standout veggie pie.

Recommended Oven
Dome, Arc XL, Arc, Roccbox, Tread
Prep Time
15 minutes + dough prep
Cook Time
2 minutes
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Ingredients

Serves
4

For The Dough

  • 400g Strong White Bread Flour
  • 100g Khorasan Flour
  • 325g Water, at 18 degrees celsius
  • 100g Active Starter
  • 13g Salt

For The Olive Tapenade

  • 125g Pitted Green Olives
  • 1 Tbsp Capers
  • Zest of 1 Orange and 1 Lemon
  • 1 Clove Garlic, peeled
  • 2 Anchovy Filets (optional)

For The Pizzas

  • 4-6 Yellow Squash or Zucchini/Courgette, thinly sliced
  • 4 Clove Garlic, thinly sliced
  • 220g Mozzarella, grated
  • Parmigiano Reggiano, Grana Padano or Pecorino
  • Extra Virgin Olive Oil

Recommended Equipment

Instructions

Prevent your screen from going dark as you follow along.

For the dough

Step 1

Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand till there are no dry bits. Cover, and rest for 10 minutes.

Step 2

Add the salt to the mix and knead briefly to incorporate before adding the. remaining flour and bringing together into a dough with your hands.

Step 3

Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours.

Step 4

When the time is up, divide the dough into 250g pieces and shape into dough balls. Place the dough balls into a container and cover. Refrigerate for 24 hours.

Step 5

Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.


For the tapenade

Step 1

Pop all the ingredients in a food processor. Pulse in short increments keeping the tapenade chunky. Set to one side.


For the pizzas

Step 1

Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and topping with some sliced squash, garlic, a few blobs of tapenade and olive oil.

Step 2

Top with the mozzarella before sliding onto a placement peel and launching into your Gozney oven.

Step 3

Bake for around 2 minutes, rotating as required. As the pizza comes out the oven grate with the hard cheese of choice before serving.

Author Drew Huston avatar
Drew Huston

Street Pizza Chef

Australia

Sydney based pizza chef spinning pizzas and bringing the party at his pop up, Pizza Oltra.

Learn More