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Summer Squash Pizza with Cherry Tomatoes, Garlic and Chorizo

["Recipe and photo courtesy of Karen Shu of\u00a0ABC Kitchen<\/a><\/em>","Recipe and photo courtesy of Karen Shu of\u00a0

Ingredients

For the Pizza Dough:

1 tsp Active Dry Yeast
2 Tbsp California Olive Ranch extra virgin olive oil
2 Tbsp Kosher Salt
1 Tbsp Sugar
2 cups Water, room temperature
6 cups Bread Flour

For the Garlic Oil:

1 Tbsp Garlic, germ removed, microplaned
1 ½ cups California Olive Ranch extra virgin olive oil

For the Summer Squash Pizza:

¾ cup Fontina, grated
1/3 cup Stracciatella
4 each Squash Blossom
6 pieces Basil leaves
½ cup Goldbar Squash/Zucchini, grated
16 pieces Cherry Tomato, cut in ½
8 pieces Chorizo, thinly sliced
2 Tbsp Garlic Oil
Kosher Salt
Chili Flakes
Maine Sea Salt, coarse
Lemon Zest
Lemon Wedge

Instructions

Method for the Pizza Dough:

Mix all ingredients well and stir in flour. Using a mixer with a dough hook, mix the ingredients until the dough comes together. Take dough out of mixer, and place in a container that has been greased with California Olive Ranch extra virgin olive oil and cover tightly. Leave at room temperature for at least 12 hours. Remove dough from container and separate into 7 ounces per portion. Lightly fold and roll into loose balls. Place in floured dough containers and cover. Refrigerate and then remove 2 hours prior to using.

Method for the Garlic Oil:

Mix together to incorporate.

Method for the Summer Squash Pizza:

Preheat oven at 500-550˚F and place pizza stone on top rack of oven for 1 hour. Pull peel out and increase oven heat to broil and lightly sprinkle peel with flour. Place stretched dough onto stone and top with fontina and stracciatella. Evenly spread squash blossom, basil leaves, squash, cherry tomatoes, and chorizo on the pie. Place pizza in oven until fully cooked. Cut and finish with sea salt, chili flakes, lemon zest and a lemon wedge.

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