Name: Summer Squash and Arugula Pesto Pizza
Yield: Makes one 12" Pizza
Ingredients: 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; 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

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

Food Processor
$63 At Amazon
Cast Iron Skillet
$30 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes