Summer Squash and Arugula Pesto Pizza

Preparation

1. Pesto

   Step 1

   Process 2 cups (packed) arugula, ½ cup (packed) basil leaves, ⅓ cup extra-virgin olive oil, 1 Tbsp. macadamia nuts or pine nuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until mostly smooth. Add ⅓ cup finely grated Pecorino Romano and pulse to combine.

2. Assembly

   Step 2

   Mix together ½ cup whole-milk fresh ricotta, 1 tsp. finely grated lemon zest, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Stuff 4 squash blossoms with half of ricotta mixture. Set remaining mixture aside.

   Step 3

   If using a conventional oven: Heat broiler. Heat 2 tsp. extra-virgin olive oil in a 12" cast-iron skillet over medium. Using lightly oiled hands, flatten 1 ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature and gently stretch over the backs of your hands to create a 12" round. Transfer to skillet, stretching to edges of pan if needed, and cook until bottom is golden brown, about 4 minutes. Spoon pesto onto center of dough and spread over crust, leaving a 1" border. Top with 1 small summer squash, thinly sliced, and squash blossoms; season with salt. Transfer skillet to oven and broil until crust is charred in spots, about 2 minutes.

   Step 4

   If using a pizza oven: Preheat to high. Lightly flour your hands and a pizza peel. Working from the center outward, stretch out dough on peel to a 12" round. Spoon pesto onto center of dough and spread over crust, leaving a 1" border. Top with 1 small summer squash, thinly sliced, and squash blossoms; season with salt. Slide pizza into pizza oven and cook, rotating occasionally, until crust is charred in spots, 2–3 minutes.

   Step 5

   Dollop reserved ricotta mixture over pizza. Scatter basil or mint leaves over and season with freshly ground black pepper.