Summer squash pizza from Smitten Kitchen by Jim Lahey and Deb Perelman

  • Gruyère cheese
  • zucchini or summer squash
  • Show all ingredients...

  • EYB Comments

    Can substitute bread flour for all-purpose flour, active dried yeast for instant yeast, and store-bought pizza dough for all-purpose flour and instant yeast.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread flour for all-purpose flour, active dried yeast for instant yeast, and store-bought pizza dough for all-purpose flour and instant yeast.

  • MariaSwe on July 24, 2024

    I thought this was a great way to use up a lot of the zucchini my garden is overflowing with. Great flavour and really easy. Just remember to salt the zucchini ahead of time and really squeeze out the water. No need to wring in cloth. The dough recipe was great as well. I used panko. Will make again.

  • Babycarrot on July 22, 2023

    I liked this a lot. Made the crust using the recipe and it worked great. It is a thin crust don’t worry if there are some holes like she says you can easily repair them. Be mindful of the time. Mine was definitely done at the 20 min mark. I liked the recipe as is so the squash flavor shines through but it would also be a good jumping off point for various cheeses (ricotta would be good) as well as some garlic and or caramelized onions.

  • kari500 on July 21, 2022

    I liked this a lot, but as Zosia says, wasn’t amazed by it. I would make it again. Could use a little garlic. I used premade crust, and panko for the breadcrumbs. Make sure to get as much moisture from the zucchini as possible. This is extremely easy and quick.

  • Zosia on July 12, 2019

    I'm not sure I loved this as much as Deb did but it was very good. The topping did taste more complex than you would expect from the ingredients and was moist, not wet, with chewy and crispy bits. I used Rose Levy Beranbaum's pizza dough (Bread Bible), my go-to for an unplanned pizza night.

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