Thin-Crust Squash and Potato PizzaFeatured by Vergari Wines in the Diamond Wine Club.
1 lb. medium red or Yukon Gold potatoes, scrubbed well but not peeled
3 Tbs. extra-virgin olive oil, plus more for drizzling
1 lb. medium yellow squash, sliced lengthwise (1/8 inch thick)
Salt & freshly ground pepper
All-purpose flour, for dusting
1 1/2 lbs. thawed frozen pizza dough, cut into 4 pieces
24 cherry tomatoes, coarsely chopped (1 cup)
2 1/2 cups Manchego cheese, shredded
2 oz. frisee, torn into large pieces
Set a pizza stone on the bottom of the oven and preheat the oven to 500° for 30 min.
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 min. Drain and let cool, then slice 1/8 inch thick.
In a large skillet, heat 1 Tbs. 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 min. Transfer to a plate. Repeat with the remaining 2 Tbs. of olive oil and squash in two batches.
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. Transfer the pizza to the hot stone and bake for about 7 min., 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.