Monday, August 8, 2011

Squash Blossom Pizza

 
Wow, we had the best weekend! We stayed away from most of the Fiesta madness I mentioned last week, but had so many other great things going on. Friday was our 5th wedding anniversary, and I think it was our best anniversary yet! I really  do have the best husband in the world (sorry ladies) and we had dinner at one of our favorite and most romantic spots in Santa Barbara, the San Ysidro Ranch's Stonehouse restaurant. It's a high end hotel, but worth it if you can ever manage to stay in one of the Ranch's charming cottages or eat in one of the two restaurants.
Sunday the fun continued when my girlfriends and I threw one of our best friends a Parisian themed baby shower. Pictures and details to come soon. 

Last week noticed these gorgeous baby zucchini with flowers still attached. Immediately my mind went to Pizzeria Mozza, one of Mario Batali's popular pizza restaurants in LA. Mozza is famous for their Squash Blossom Pizza. I had used fried squash blossoms before, but never used them on a pizza.



Our family loved the result and our almost 4 year old thought eating flowers atop pizza was like eating fairy food.

 Squash Blossom Pizza
 
9 tbsp. extra-virgin olive oil, plus
    more for drizzling
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. kosher salt, plus more
    to taste
6 cups flour
2 cups pizza sauce
60 squash blossoms, stemmed
1 lb. burrata or mozzarella slices (must be very fresh in water)

1. In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10–12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8–10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2–3 hours.

2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2" x 12 1⁄4" piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10–14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.

MAKES FOUR 10" PIZZAS
recipe adapted from Saveur

20 comments:

  1. Happy wedding anniversary!! Sounds like you had a perfect weekend! Your homemade pizza looks beyond amazing!! Love all the toppings you incorporated

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  2. Oh my goodness Marina that is the most beautiful pizza I think I have ever seen! You are such a talented photographer! Happy Anniversary!

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  3. What a wonderful picture. Your blog is visually so beautiful!!

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  4. Congratulations! Beautiful! He's the best doc. too!

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  5. We spent a few of our anniversaries at the San Ysidro, and I remember the restaurant well. The pizza looks enchanting.

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  6. Why can't I EVER find squash blossoms at MY farmer's market??? This looks fantastic and your photos are perfect.

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  7. Picture perfect, I'm salivating! How have you been? How is your summer going? I sure miss my brownstones from NYC, and I love the use of stone/brick.

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  8. I totally totally luv squash blossoms .... have never incorporated those in a pizza though ..... Looks delish !!

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  9. ohhhhh...........you are a girl after my own heart! I love squash blossoms. they are one of my favorite summer time treats and wgat a brilliant idea to put them on pizza!

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  10. Happy Wedding Anniversary! That pizza looks awesome!

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  11. Wow this pizza is absolutely gorgeous!! :)

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  12. I was out looking for a recipe for squash blossoms and this looks amazing! Can't wait to harvest blossoms tomorrow to make this :)

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  13. I hope you had a truly amazing anniversary! This pizza is calling my name.......Val, make me!!! =)

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  14. What a gorgeous pizza! I have pumpkin blossoms, maybe I can try this:)

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  15. I love the "fairy food" bit... so sweet! On that note though, I'll never forget the first time I had fried squash blossoms stuffed with ricotta. Yum!

    Funny enough, I met Mario Batali when I was in New York last fall. My girlfriend and I were headed in to OTTO for dinner when he walked right past us. I was in awe (as you can only imagine)! I mean, we live and breathe Italian food...

    Not to mention, after a delicious white truffle pizza, I had the most amazing olive oil gelato with sea salt! One of my all-time favorites, hands down.

    Happy belated anniversary! Looks amazing!

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  16. Anonymous4:13 AM

    This recipe looks delish!! Please come share on my blog. http://homeandpantry.blogspot.com/2011/08/healthy-salmon-cakes-with-greek-salad.html

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  17. Oh wow! That is really cool! I'm so glad you linked up with us again at the Sit and Relax weekend hop! Have a great week.

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  18. Oh my goodness I am drooling! Truly! This looks so divine. I have heard San Ysidro is the coolest and Mozza might be one of my best pizza experiences to date! So yum.

    Thank you for sharing this!

    www.bluebonnetsforsal.com

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