Summer Squash Pizza

Combine garlic, crème fraîche, Parmigiano-Reggiano, Asiago, lemon juice and thyme.

For each pie, working on a lightly floured surface, carefully stretch a round of dough as thinly as possible.

If you’re using a stone, transfer the dough to a lightly floured peel and top with half the garlic mixture. Arrange squash slices, slightly overlapping them. Bake on pizza stone until crust is deeply caramelized and squash is just beginning to brown, about 5 minutes.

If you don’t have a pizza stone, spread the dough on a lightly greased rimmed cookie sheet or pizza pan and follow the steps above.

Top the baked pies with the reserved lemon zest, and additional Parmigiano-Reggiano. Drizzle with a little extra virgin olive oil and coarse sea salt and enjoy.