Roasted Summer Squash, White Cream Sauce, Mozzarella, Ricotta, Spring Onions, Grana Padano, Pecorino Romano, Garlic Oil, Lemon Zest, Sea Salt
Chef Craig Murli of June's Pizza | Oakland, CA
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Roasted Summer Squash:
Mixed summer squash, cut into large pieces
Garlic oil
Kosher salt
Summer Squash Pie:
All-purpose flour
Pizza dough
Grated Grana Padano
Grated Pecorino Romano
Buttermilk
Heavy cream
Low-moisture mozzarella
Ricotta
Spring onions
To Assemble and Serve:
Garlic oil
Flaky sea salt
Lemon zest
Grated Grana Padano
Grated Pecorino Romano
METHOD
For the Roasted Summer Squash:
Heat oven to 400°F. In a mixing bowl, toss squash with desired amount garlic oil and salt. Transfer to a parchment-lined sheet tray and roast until tender. Set aside.
For the Summer Squash Pie:
Prepare and heat a wood-fired oven. On a floured work surface, stretch pizza dough to desired size. Top with cheeses and equal amount buttermilk and cream. Finish with desired amount mozzarella, ricotta, spring onions and Roasted Summer Square. Bake 4 minutes and 30 seconds. Let cool slightly.
To Assemble and Serve:
On a clean work surface, cut Summer Squash Pie into 8 slices. Drizzle with garlic oil. Sprinkle with salt. Finish with lemon zest and grated cheeses.
