Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
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Summer Squash Pizza by Chef Lars Smith
INGREDIENTS
Summer Squash Sauce
½ cup + 1 tbsp.
Extra virgin olive oil, divided
2 tbsp.
Garlic chives, chopped
½ cup
Water
2
Yellow summer squash, chopped
4
Squash blossoms
Kosher salt to taste
Pizza
13 oz.
Pizza dough (enough for a 14-inch round)
3 oz.
Summer Squash Sauce
10
Squash blossoms, de-stemmed
2 oz.
Zucchini, sliced thin on a mandolin
4 oz.
Galbani® Mozzarella Pearls
5–7 slices
Prosciutto, folded into rosettes
1 oz.
Pine nuts, toasted
Garlic chives, sliced
Extra virgin olive oil
METHOD
To prepare the Summer Squash Sauce, heat 1 tbsp. of olive oil in a pan over medium heat. Add in squash and cook until translucent but not browning.
Add in garlic chives, followed by the water. Cook until most of the water has evaporated.
Transfer to a blender and blend on high. While blender is running, drizzle in ½ cup of olive oil, followed by the squash blossoms. Blend until smooth. Season with salt to taste and allow to cool.
Stretch pizza dough to a 14-inch round.
Top dough evenly with cooled Summer Squash Sauce, leaving about a ½-inch circumference around the edge for the crust.
Top with squash blossoms, followed by the zucchini slices.
Scatter Mozzarella Pearls over the top.
Bake at about 570 degrees F for 5–5 ½ minutes. Remove from oven and set on a cooling rack to finish.
Place prosciutto rosettes evenly around the pizza.
Scatter toasted pine nuts and sliced garlic chives on the pizza. Finish by drizzling extra virgin olive oil over the pizza.