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Dairy
Easy
1 Hour
Diets 
Recipe by Berkshire Bounty Farm
This pizza makes the most of late summer garden bounty—tomatoes and zucchini. Be sure to let the pizza cool to a comfortable temperature before serving, since the cheese and tomatoes can hold a surprising amount of heat from the oven. Serves 4 to 6.
1 teaspoon Gefen Extra-Virgin Olive Oil, plus more for half sheet pan if not using pizza stone and for drizzling
1 medium zucchini, cut into 1/4-inch rounds
12 cherry tomatoes, cut in half
2 cloves garlic, chopped
1/2 small red onion, sliced very thin into half-moons
1/4 teaspoon salt
flour, for dusting work surface (all-purpose is fine)
1 pound pizza dough (homemade or store-bought dough, or other prepared crust)
1/2 cup ricotta
2 tablespoons grated Parmesan
8 ounces fresh mozzarella, thinly sliced
6 fresh basil leaves, thinly sliced into ribbons
If using a pizza stone, place it on the center rack of the oven before preheating. If not using a pizza stone, lightly oil a rimmed half sheet pan, plus another foil-lined, rimmed half sheet pan for roasting the vegetables. Preheat the oven to 400 degrees Fahrenheit.
Combine the sliced zucchini, cherry tomatoes, garlic, and red onion in a medium bowl. Toss together with 1∕8 teaspoon salt and one teaspoon of the olive oil. Place the vegetable mixture on the foil-lined sheet pan and spread evenly, distributing across the pan. Roast the vegetables for 15 minutes to allow them to soften and the moisture to be drawn out. Remove from the oven and set aside to cool. Increase the oven temperature to 450 degrees Fahrenheit. The pizza stone, if using, should still be in the oven.
Flour a work surface on which to stretch the pizza dough. Then, if using a pizza stone, gently shape the dough into a shape to match, and with the desired thickness. If using a half sheet pan, gently shape or roll the dough to fit. If stretching the dough is difficult, let it relax for five minutes and then return to working it. Make sure there is enough flour under the dough to prevent sticking.
Spread the ricotta evenly over the surface of the pizza, leaving about 1/2 inch of dough uncovered around the edges. Sprinkle the ricotta evenly with the Parmesan. Top with the roasted vegetable mixture, evenly distributing across the surface of the pizza. Layer the sliced mozzarella on top of the vegetables, making sure to keep the mozzarella away from the crust area around the edges so that the cheese won’t melt over the sides. Season with the remaining 1/8 teaspoon salt and drizzle with a little olive oil.
If using a pizza stone, gently slide a pizza peel under the dough, trying not to disturb the toppings. A pizza peel can be improvised by using the underside of a baking sheet as a giant spatula, easing the pizza carefully onto the back of the sheet. From here, slide the pizza from the peel carefully onto the pizza stone. If using a half sheet pan instead of a pizza stone, just put the pan into the oven.
Bake for 10 to 18 minutes, until the crust is slightly risen and golden in color. Remove the pizza from the oven using either the pizza peel or the underside of a baking sheet, or by sliding the half sheet pan from the oven. Scatter the basil ribbons evenly over the pizza. Allow the pizza to cool for five to 10 minutes before serving.
This recipe is excerpted from The Berkshires Farm Table Cookbook: 125 Home-Grown Recipes from the New England Hills by Elisa Spungen Bildner & Robert Bildner with Chef Brian Alberg (Countryman Press, 2020).
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