Summer Pizza Party

Summer Pizza Party

We’ve included two of our favorite summer pizza combinations, but the options are endless (we’ve included a simple tomato combo as well)! These pizzas are written with tips on how to bake them in a conventional home oven, but if you have a pizza oven or a grill by all means use what you’ve got. As for the dough itself, we have a list of a few great spots that make their own dough you can buy from, or make your own! 

Eggplant, Caramelized Onion, Spigarello Pesto, Feta & Pecorino  

Serves 2-4

 

For the Spigarello Pesto 

2 cloves garlic, chopped
Salt 
½ cup olive oil 
1 packed cup spigarello or kale, roughly chopped 
⅓ cup toasted walnuts or pine nuts 
Juice of ½ lemon (approx 2 tablespoons) 

Combine garlic and salt in the bowl of a food processor, and blend until garlic is finely chopped (just run for about 20 seconds). Scrape the sides of the food processor and add in olive oil. Run again until everything is relatively smooth, another 30 seconds or so. Add spigarello, and process until everything starts to come together so greens are finely chopped, again scraping down sides as necessary. Add walnuts, and run for about 20-30 seconds so the walnuts are broken down. Transfer everything to a bowl and add the lemon juice (see note), salt to taste, and more oil if necessary to reach your desired consistency. 

Note: Leave out the lemon juice unless you plan to use all the pesto in a day or two (this will help it keep longer; 5 days or so). Store the pesto in an air-tight container with a drizzle of olive oil on its surface, and add in lemon juice to taste just before using. 

 

For the Onions 

1 medium onion, sliced into ¼” rounds 
1-2 tablespoons olive oil 
Salt

Heat a heavy-bottomed skillet over medium-low heat, and add the olive oil. Add the onions and a big pinch of salt. Cook, stirring occasionally, until golden brown (about 10-15 minutes). 

 

For the Eggplant

8 ounces eggplant
1-2 tablespoons olive oil 
Salt 
1 teaspoon dried oregano 

Slice the eggplant into ¼” rounds, and brush the flesh with the olive oil, then sprinkle with salt and oregano. Heat a grill, grill pan, or heavy-bottomed skillet over medium heat. Once hot, add your eggplant in a single layer (work in batches if necessary) and cook until taking on some color and softening, about 3-4 minutes per side. Remove from the heat and set aside. 

 

To Assemble & Bake 

One ball of your favorite premade pizza dough (see note below)
Spigarello Pesto, recipe above
Arugula (optional)
Caramelized Onions, recipe above 
Grilled Eggplant, recipe above 
Feta cheese, crumbled 
Pecorino cheese, grated (optional)
Fresh oregano 

30 minutes before you plan to bake the pizza, set a pizza stone in the upper third of the oven right under the broiler and preheat your oven as hot as it goes (usually 500-550º F). Set a sheet of parchment on a work surface, and lightly four it along with the top of the dough ball. Shape your dough in whatever method you are most comfortable (by hand, with a rolling pin, etc) - there are many great videos online which will be far more helpful than written words, so we recommend checking those out!

Once the dough is shaped, spread on a layer of pesto, followed by a scattering of arugula, onions, eggplant, and feta. If desired, add some pecorino cheese on top. 

Carefully slide the pizza dough (on the parchment) onto the pizza stone using a pizza peel, a flat edged baking sheet, or carefully lifting the parchment onto it (we recommend two people for this so someone can pull the rack out if necessary. Bake for approximately 10 minutes, checking how everything looks at around 8 minutes. If desired, finish the pizza by turning the broiler on to finish the top. Sprinkle the pizza with freshly chopped oregano, chili flakes, and a drizzle of olive oil as desired.  

 

Summer Squash, Spigarello, Tomato and Pepper with Mozzarella & Mint

Serves 2-4

1 medium summer squash
Lemon juice 
½ packed spigarello or kale, sliced into ribbons 
1 cup cherry tomatoes, halved 
2-3 cloves garlic, crushed 
Thinly sliced red chile, thinly sliced red bell pepper, or marinated peppers (we love Mama Lil’s) 
Mozzarella cheese 
Mint
Salt 
Black pepper 
Olive oil 
One ball of your favorite premade pizza dough (see note below)

Using a vegetable peeler, shave the summer squash into ribbons and toss with a pinch of salt, and a squeeze of lemon juice. Thinly slice the spigarello or kale into ribbons, and toss with a drizzle of olive oil and salt. 

 

To Assemble & Bake 

30 minutes before you plan to bake the pizza, set a pizza stone in the upper third of the oven right under the broiler and preheat your oven as hot as it goes (usually 500-550º F). Set a sheet of parchment on a work surface, and lightly four it along with the top of the dough ball. Shape your dough in whatever method you are most comfortable (by hand, with a rolling pin, etc) - there are many great videos online which will be far more helpful than written words, so we recommend checking those out!

Once the dough is shaped, brush on a layer of olive oil (or pesto, if you’d like to make the Spigarello Pesto from above), and scatter the spigarello and summer squash. Tear or cut the mozzarella into ½-1” pieces and scatter among the vegetables, and top with garlic pieces, peppers, and cherry tomatoes. Drizzle with olive oil. 

Carefully slide the pizza dough (on the parchment) onto the pizza stone using a pizza peel, a flat edged baking sheet, or carefully lifting the parchment onto it (we recommend two people for this so someone can pull the rack out if necessary. Bake for approximately 10 minutes, checking how everything looks at around 8 minutes. If desired, finish the pizza by turning the broiler on to finish the top. Sprinkle the pizza with freshly chopped mint, sprinkle of flaky salt, freshly ground black pepper, and a drizzle of olive oil as desired.  

 

Simple Tomato & Herb Pie 

Sliced heirloom tomatoes
Grilled or thinly sliced peppers
Chile flakes
Basil 
Oregano 
Olive oil 
Salt 


Note: Pizza Dough Suppliers

Lupo (Fremont)
Central Market (various)
Trader Joe’s (various) 
Grand Central Bakery (various) 


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