Squash Blossom Pizza
Our family loved the result and our almost 4 year old thought eating flowers atop pizza was like eating fairy food.
What are Squash Blossoms
How to Make Squash Blossom Pizza
I grew up thinking pizza had to have lots of cheese. After spending months in Italy, and trying some great pizza in the US too, I now realize great pizza doesn’t need to have any cheese at all. As you can see from the images in this post, I used some cheese as a base over the sauce. I now recommend cooking the pizza dough, sauce, and squash blossoms without any cheese. Then, add a dollop of really good quality burrata, vegan ricotta, or Mozzarella. To add more flavor, a pinch of sea salt, a drizzle of olive oil, or even a dollop of pesto.
What to Serve with Squash Blossom Pizza
- an Aperol Spritz to start
- a Mediterranean Lentil Salad or bowl of Minestrone on the side
- an Affogato or Fresh Cherry Crisp for dessert
- 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 piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle.
- Spread a layer of pizza sauce over dough, leaving a 1" border. Arrange squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone and bake until golden brown, 10–14 minutes.
- Remove pizza with a spatula. Top with spoonfuls of burrata and drizzle with olive oil. Repeat to make 4 pizzas.
You can find squash blossoms, or zucchini flowers, at the farmers market during the summer and in some grocery stores.
To make this pizza vegan, I like to use dollops of homemade or Kite Hill ricotta.
For extra flavor, a pinch of sea salt, or even a dollop of pesto is delicious.
Nutrition Information:Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 347 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 50mg Sodium: 649mg Carbohydrates: 27g Fiber: 6g Sugar: 14g Protein: 21g