1 ½sticks(12 tablespoons) unsalted, cold butter cut into ½ inch cubes
1tablespoonapple cider vinegar
¼cupice water,plus more if needed
1medium zucchini,sliced crosswise into very thin slices
1medium yellow squash,sliced crosswise into very thin slices
1teaspoonKosher salt
1garlic clove,minced
2cupssmoked gouda cheese,shredded
Coarse ground black pepper and Kosher salt for sprinkling
1large egg,lightly beaten to be used as an egg wash
3tablespoonsfresh chives,thinly sliced
Zest from 1 lemon
Instructions
In a food processor, pulse the flour and salt until well blended. Add butter cubes and pulse until pea-sized pieces form.
Add apple cider vinegar and ¼ cup ice water, pulsing until wet crumbs form. Feel mixture with your hands and if it feels too dry, add up to 2 more tablespoons ice water. Pulse until wet crumbs form.
Pour mixture into a bowl and gather together into a ball. Wrap the ball in plastic wrap, flattening into a 1 inch thick disc. Refrigerate for 1-2 hours.
Preheat oven to 400 degrees Fahrenheit.
In a bowl, combined squash slices, 1 teaspoon salt, and garlic and blend together gently with a spoon.
Allow to sit for 10 minutes until moisture is released from the squash. If very wet, place slices onto a paper towel-lined sheet pan.
Roll out dough to a rough 14-inch circle, approximately 1/8 -inch thick. Place on a parchment lined pizza pan.
Scatter the cheese over the top of the dough, leaving a 1 ½ inch border all around.
Arrange squash slices decoratively over the cheese. Sprinkle pepper and salt if desired over the top.
Using a pastry brush, egg wash border of pastry. Bring edges of dough up over filling, creating a 1 ½ in border all around. Egg wash pastry border.
Bake for 45-50 minutes, or until crust is nice and brown.
Remove from the oven and scatter chives and zest over the top. Serve at once.