Summer Squash Pizza with Goat Cheese and Walnuts

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course—it was strictly oil and vinegar."

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 garlic clove, minced

All-purpose flour, for dusting

6 ounces pizza dough

Pinch of crushed red pepper

Salt and freshly ground black pepper

½ small onion, thinly sliced

¼ cup shredded part-skim-milk mozzarella

1 teaspoon chopped summer savory

¼ pound summer squash, thinly sliced on a mandoline

2 ounces fresh goat cheese, crumbled

2 tablespoons chopped toasted walnuts

Directions at foodandwine.com

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