Summer Squash Pizza Paninis

with Cucumber & Pickled Pepper Salad

50 MIN

4 Servings

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From the Test Kitchen

These paninis are full of our favorite pizza flavors: aromatic tomato sauce, fresh basil, and of course, plenty of melty mozzarella cheese. For a seasonal spin, we’re also layering in summer squash—sautéed briefly with some fresh garlic for savory flavor—then bringing the flavors together by pressing the paninis under a heavy pot or pan on the stovetop. On the side, we’re making a bright salad with cucumber, tangy pickled peppers, and crunchy almonds.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the squash into ¼-inch-thick pieces on an angle. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems. Halve the rolls. Thinly slice the mozzarella cheese. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Roughly chop the peppers. Roughly chop the almonds.

2 Cook the squash:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Flip and cook, without stirring, 2 to 3 minutes, or until lightly browned and softened. Add half the garlic; season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to a plate and set aside in a warm place. Wipe out the pan.

3 Make the tomato sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Stir in the dried oregano. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

4 Assemble the paninis:

Place the rolls on a work surface, cut side up. Divide half the tomato sauce among the roll bottoms. Top with half the pecorino cheese, the cooked squash, half the basil, and the mozzarella cheese; season with salt and pepper. Complete the paninis with the roll tops.

5 Cook the paninis:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 6 minutes per side, or until the rolls are lightly browned and the cheese has melted. (If the pan seems dry, add 1 tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board.

6 Make the salad & serve your dish:

While the paninis cook, to make the dressing, place the vinegar in a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. In a large bowl, combine the cucumber, peppers, almonds and remaining basil (tearing the leaves just before adding). Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Halve the cooked paninis on an angle. Divide the paninis and salad among 4 dishes. Transfer the remaining tomato sauce to a serving dish; garnish with the remaining pecorino cheese. Enjoy!