Squash and Potato Pizzas Recipe

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!