Saveur.com: Daily Fare: Noci e Zucchini (Walnut Pesto and Zucchini Pizza)

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Noci e Zucchini (Walnut Pesto and Zucchini Pizza) Jul 25th 2013, 13:00 MAKES FOUR 10" PIZZAS INGREDIENTS 1½ cups walnut halves 3 tbsp. grated Parmesan 1 cup olive oil, plus more ⅓ cup heavy cream Kosher salt, to taste ½ tsp. crushed red chile flakes 2 small zucchini, thinly sliced 1 recipe Naples-style pizza dough Fine semolina, for dusting 1 lb. smoked mozzarella, thinly sliced 16 fresh basil leaves 16 squash blossoms (optional) INSTRUCTIONS Purée walnuts, Parmesan, ⅓ cup oil, cream, and salt in a food processor until smooth. Heat remaining oil, plus chile flakes in a 12" skillet over medium-high heat. Add zucchini and salt; cook until golden, 8-10 minutes. Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛" thick; transfer to a semolina-dusted pizza peel. Spread ½ cup walnut sauce over dough and distribute a quarter each of the zucchini, cheese, basil leaves, and squash blossoms, if using; drizzle with oil. Slide pizza onto stone; bake until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.

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