Greco

Name: Greco
Yield: Makes one 13-inch pizza; 6 slices
Ingredients: 1 (13-ounce/370-gram) ball Master Dough , preferably with starter, made with Poolish; 1 part flour mixed with 1 part semolina, for dusting; 1 to 2 medium (about 6 ounces/170 grams each) zucchini; 1 to 2 medium (about 6 ounces/ 170 grams each) straight-neck yellow squash; Olive oil, for brushing; Fine sea salt and freshly ground black pepper; 7 ounces (200 grams) part-skim mozzarella cheese, shredded (1-3/4 cups); 1-ounce (30-gram) piece Feta cheese, preferably water-packed Greek; 6 pitted Kalamata olives, quartered lengthwise; 1 large (18 grams) Peppadew pepper, cut into strips; Grated Pecorino Romano cheese, for dusting; Dried oregano, for dusting; Garlic Oil , for drizzling; 1/2 lemon, grilled (see headnote); 2 pizza baking stones or steels, pizza peel

By Tony Gemignani

October 14, 2014

GrecoSara Remington

Feta, Kalamata olives, oregano, and a squeeze of fresh lemon juice give this grilled-squash pizza its unmistakably Greek flavor. I use a panini press to grill the slices of yellow squash and zucchini because I love the look and slightly charred flavor this method produces.

You can also cook the squash in the oven or on a grill or stove-top grill pan. Grilling the cut face of a lemon half in the same way gives it a beautiful appearance and tones down its acidity a bit.

Cooks' Note:

If you do not have two pizza baking stones or steels, you can use two 13" x 18" inverted rimmed baking sheets or cookie sheets. —Epicurious Editors

Recipe notes

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