My secret ingredient for adding a little something special to my homemade pizza is a bit unconventional. For me, nothing perks up a pie quite like a sprinkle of fresh cilantro leaves. Yes, I know the taste of this herb can be very polarizing, with many people claiming to “hate” the ingredient. But I think this versatile herb deserves a bit more credit. The leaves can instantly add freshness to the dishes it’s added too and it provides an unexpected burst of flavor.
But you know what? I’ve never had a problem with any of my friends clearing their plates—and they usually go back for seconds—when I serve my now-famous Summer’s Bounty Pizza. It’s topped with all the goodies currently tempting you at your local farmers’ market (including cilantro) so this is a pie you can feel good about eating.
Summer’s Bounty Pizza
Makes 1 pizza
- 1 round premade pizza dough
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 pound summer squash (we usually use a mix of pattypan, yellow and green), cut into a 1/4-inch dice
- 1/4 cup jarred tomato sauce
- 1/2-pound fresh salted mozzarella, diced
- 1/2 cup grape tomatoes, quartered
- 1/4 cup cilantro leaves, roughly chopped
1. Peheat oven to 475°F. Roll out the prepared dough onto a pan (I usually make our pizzas sort of rectangular, but you can form dough into any shape you like) and brush with 1 tablespoon olive oil. Cook for 6 minutes or until lightly browned (pop any bubbles that form with a fork). Remove from oven.
2. Meanwhile, place garlic and remaining olive oil in a pan and heat over medium for 1 minute. Add the squash and cook, stirring occasionally for 10 to 15 minutes or until browned. Set aside.
3. Top the pizza crust with the tomato sauce, then evenly distribute the cooked squash. Evenly top with the mozzarella and tomatoes and sprinkle with cilantro.
4. Cook for 7 to 9 minutes or until cheese is melted and bubbly. Remove from oven and let sit for 3 to 5 minutes before slicing and serving.