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
Ingredients
- Serves
- 4
Recommended Equipment
-
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Instructions
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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.
