Summer Squash & Mozzarella Focaccia Pizza

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the bread. Peel and small dice the onion. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Medium dice the squash. Quarter and deseed the lemon. Cut off and discard the root end of the romaine; roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds.

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ⅓ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Remove from heat. Stir in the oregano; season with salt and pepper to taste. Transfer to a large bowl. Rinse and wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add half the remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Place the bread on a sheet pan, cut sides up; generously drizzle with olive oil. Evenly top with as much of the sauce as you’d like (you may have extra sauce). Top with the cooked squash and mozzarella cheese (tearing into small pieces before adding); season with salt and pepper. Bake 16 to 18 minutes, or until the cheese is lightly browned and melted. Remove from the oven and let stand for 2 minutes before cutting.

While the pizza bakes, in a small bowl, combine half the Parmesan cheese, remaining garlic paste and the juice of all 4 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Just before serving, in a large bowl, combine the romaine, cucumber and radishes; season with salt and pepper. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pizza with the remaining Parmesan cheese; cut into 12 pieces and transfer to a serving dish. Serve with the salad and any remaining sauce on the side. Enjoy!