Summer Sheet Pan Pizza

This is one of those ‘zza’s that feels light and summery and you just can’t get enough of. Store-bought dough makes life so much easier, and honestly, there’s no shame in it. The real star is the creamy ricotta base, mixed with salty pecorino, spinach, and topped with layers of zucchini and summer squash ribbons. It’s vibrant, unfussy, and perfect for feeding a crowd (or a hungry group of 4). Best enjoyed with a glass (or 3) of chilled red.

Ingredients:

• 2 balls of store-bought pizza dough 

• 16 oz. ricotta 

• ½ cup grated pecorino

• 1 bag of fresh spinach 

• 1 zucchini, thinly sliced on a mandolin

• 1 summer squash, thinly sliced on a mandolin

• Salt and pepper

• Olive oil

• Microgreens (optional for garnish)

Instructions:

1. Bring the dough to room temp:

   Combine the two dough balls into one and let it sit until it comes to room temperature. This makes it soft and pliable, but beware, it can take up to 90 mins, so plan ahead.

2. Preheat your oven to 500F and generously grease a sheet pan (13x9 inches) with olive oil and set aside.

3. Blanch the spinach:

   Bring a pot of water to a boil. Add the spinach and cook for 1 minute until bright green and wilted. Transfer into a colander immersed in a bowl with ice and water. Then squeeze out the excess water and chop finely.

4. Make the ricotta mixture:

   In a bowl, mix the ricotta, pecorino, chopped spinach, a drizzle of olive oil, and a pinch of salt and pepper to taste until evenly combined.

5. Stretch the dough:

   Gently stretch the dough out over the oiled sheet pan. Using your hands, work it towards the edges. Be patient, it will resist and scrunch back until the gluten relaxes, I usually have to flip it over a few times, let it rest, and stretch again. Once stretched, spread the ricotta-spinach mixture evenly over the dough. Bake for 10 minutes.

6. Decorate:

   Remove the pizza base from the oven and layer the zucchini and squash slices over the top, alternating colors and slightly overlapping them. Drizzle with olive oil and place back into the oven for another 6-10 minutes until the crust is golden and the veggies are tender.

7. Enjoy!

   Top with a handful of microgreens, cut with some scissors (easier), and enjoy with a nice glass of wine (or 3).