The lists of ingredients below are good for 4 persons.
Nutrition information per serving
Calories: 891 kcal
Carbohydrates: 102 g
Dietary Fiber: 9 g
Fat: 38 g
Protein: 34 g
Sugars: 12 g
Ingredients:
1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound medium yellow squash, sliced lengthwise 1/8 inch thick
Salt and freshly ground pepper
All-purpose flour, for dusting
1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces
24 cherry tomatoes, coarsely chopped
2 1/2 cups Manchego cheese, shredded
2 ounces frisee, torn into large pieces (optional)
Cooking Directions:
1. Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.
2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.
3. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.
4. Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisee and serve at once. Repeat with the remaining dough and toppings.
Nutrition information per serving
Calories: 891 kcal
Carbohydrates: 102 g
Dietary Fiber: 9 g
Fat: 38 g
Protein: 34 g
Sugars: 12 g
Ingredients:
1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound medium yellow squash, sliced lengthwise 1/8 inch thick
Salt and freshly ground pepper
All-purpose flour, for dusting
1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces
24 cherry tomatoes, coarsely chopped
2 1/2 cups Manchego cheese, shredded
2 ounces frisee, torn into large pieces (optional)
Cooking Directions:
1. Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.
2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.
3. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.
4. Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisee and serve at once. Repeat with the remaining dough and toppings.
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