Ingredients
1lbmedium red potatoes,or yukon gold
3tbspextra virgin olive oil
1lbmedium yellow squash
salt and freshly ground pepper
all purpose flour,as needed
1½lbsfrozen pizza dough,thawed
24cherry tomatoes
2½cupsManchego cheese,(7½ oz)
2ozfrisée
Preparation
Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes.
Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat for about 20 minutes until the potatoes are just tender. Drain and let cool, then slice ⅛-inch thick.
In a large skillet, heat 1 tablespoon of olive oil. Add ⅓ of the yellow squash in a single layer and season with salt and pepper.
Cook the squash over moderately high heat, turning once, for about 2 minutes until golden brown. Transfer to a plate. Repeat with the remaining olive oil and squash in 2 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, ⅛-inch thick.
Transfer the round to the pizza peel and top with ¼ of the potato slices.
Drizzle lightly with olive oil and season with salt and pepper.
Arrange ¼ of the squash over the potato, then scatter ¼ of the tomatoes followed by ¼ of the Manchego on top. Repeat with the remaining dough and topping.
Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut it into wedges.
Top the wedges with some of the torn frisées and serve at once. Enjoy!
