Summer Squash, Fontina, Caramelized Onion & Thyme Pizza

Pair with Geyserville

Yield: 2-4


  • 1 (8 ounce) portion of pizza dough
  • 2 cups thinly sliced various summer squash
  • 3 cups shredded fontina
  • 1/2 cup caramelized onions
  • 1/2 cup minced thyme

Pizza Dough:

  • 1 tablespoon active dry yeast
  • 2 cups warm water
  • 3 tablespoons olive oil
  • 5 cups all purpose flour
  • 4 teaspoons salt
  • 1 tablespoon sugar (optional)



  1. Dissolve yeast in water in mixing bowl and let sit for 2 minutes to bloom. Add olive oil, flour, and salt on top.
  2. Mix dough with dough hook on lowest setting for 5 minutes. Dough should come together into a ball. If it sticks to the sides add small handfuls of flour while mixing. If it’s too dry, sprinkle water into dough mix until looks looser.
  3. Let rise then divide into 6 equal portions (8oz each) and roll into tight balls to let rise again.
  4. Once they’ve risen, they’re ready to open and use. Open onto well floured pizza paddle.


  1. Lay the sliced squash on the open pizza dough, then ½ cup fontina, 2 tablespoons caramelized onions and a generous pinch of thyme.
  2. Bake in 500 degree oven for 12 minutes.

Recipe courtesy of Pizza Politana


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