No-recipe recipes may be my favorite way to cook in the summertime, when I can let what’s growing in my garden or in abundance at the market inspire a fresh and easy meal. These mini pizzas are one such creation, combining in-season summer squashes, sweet cherry tomatoes, and basil with creamy burrata. Mozzarella will substitute in a pinch, but burrata is really the way to go here. I used my favorite personal “pizza” cheat — Greek flatbread — but you can also use your favorite dough recipe. These tasty pizzas make for one delicious and quick weeknight dinner or weekend lunch.
2 Greek flatbreads (I used Kontos brand)
1/3 of a zucchini
1/3 of a yellow squash
A handful of cherry tomatoes, halved
Extra-virgin olive oil
Kosher salt and ground black pepper
Red chili pepper flakes
2 large basil leaves, thinly sliced
1. Preheat oven to 400 degrees.
2. Thinly slice the zucchini and squash using a mandoline (or very steady hand). Transfer to a bowl and sprinkle with salt, tossing to coat. Let sit 10 minutes, until slightly wilted. Rinse under cold water and drain, then pat dry with paper towels. (This helps to get the moisture out of the squash.)
3. Place the flatbreads on a baking sheet and brush the tops with olive oil. Sprinkle with salt. Bake in the oven about 5-7 minutes, until golden and just beginning to crisp. Remove.
4. Top each flatbread with zucchini and squash rounds, halved cherry tomatoes, and chunks of burrata. Season with black pepper, chili flakes, and dried oregano. Bake about 5-7 minutes, until squashes and tomatoes soften and burrata melts.
5. Top pizzas with basil leaves and eat immediately.