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Recipes
September 2022

Summer Squash and Arugula Pesto Pizza

By Brandon Gray

5.0

(1)

Summer Squash and Arugula Pesto Pizza on a white plate
Photograph by Joyce Lee, food styling by Brandon Gray, prop styling by Chloe Kirk

Brandon Gray, the chef at Los Angeles pizza pop-up Brandoni Pepperoni, tops his pies with combinations inspired by his local farmers market, and this version is no exception. Summer’s most famously abundant produce item, zucchini, gets a star turn alongside ricotta-stuffed squash blossoms and a peppery arugula pesto. More ricotta dollops and a showering of fresh mint adorn the pizza post-bake.

What you’ll need

Recipe information

  • Yield

    Makes one 12" Pizza

Ingredients

Pesto

2

cups (packed) arugula

½

cup (packed) basil leaves

⅓

cup extra-virgin olive oil

1

Tbsp. macadamia nuts or pine nuts

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

⅓

cup finely grated Pecorino Romano

Assembly

½

cup whole-milk fresh ricotta

1

tsp. finely grated lemon zest

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

4

squash blossoms

2

tsp. extra-virgin olive oil, plus more for hands (if using conventional oven)

1

ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature

1

small summer squash, thinly sliced

All-purpose flour (for dusting; if using pizza oven)

Basil or mint leaves (for serving)

Freshly ground black pepper

Need to make a substitution?

Preparation

  1. Pesto

    Step 1

    Process 2 cups (packed) arugula, ½ cup (packed) basil leaves, ⅓ cup extra-virgin olive oil, 1 Tbsp. macadamia nuts or pine nuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until mostly smooth. Add ⅓ cup finely grated Pecorino Romano and pulse to combine.

  2. Assembly

    Step 2

    Mix together ½ cup whole-milk fresh ricotta, 1 tsp. finely grated lemon zest, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Stuff 4 squash blossoms with half of ricotta mixture. Set remaining mixture aside.

    Step 3

    If using a conventional oven: Heat broiler. Heat 2 tsp. extra-virgin olive oil in a 12" cast-iron skillet over medium. Using lightly oiled hands, flatten 1 ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature and gently stretch over the backs of your hands to create a 12" round. Transfer to skillet, stretching to edges of pan if needed, and cook until bottom is golden brown, about 4 minutes. Spoon pesto onto center of dough and spread over crust, leaving a 1" border. Top with 1 small summer squash, thinly sliced, and squash blossoms; season with salt. Transfer skillet to oven and broil until crust is charred in spots, about 2 minutes.

    Step 4

    If using a pizza oven: Preheat to high. Lightly flour your hands and a pizza peel. Working from the center outward, stretch out dough on peel to a 12" round. Spoon pesto onto center of dough and spread over crust, leaving a 1" border. Top with 1 small summer squash, thinly sliced, and squash blossoms; season with salt. Slide pizza into pizza oven and cook, rotating occasionally, until crust is charred in spots, 2–3 minutes.

    Step 5

    Dollop reserved ricotta mixture over pizza. Scatter basil or mint leaves over and season with freshly ground black pepper.

Explore Bon AppétitMainDinnerBakingPizzaSummer SquashSquashVegetableZucchiniArugulaLeafy GreensRicottaCheesePecorinoBasilVegetarianSummer