Best Squash Blossom Pizzas Recipes

SQUASH BLOSSOM PIZZA

Squash Blossom Pizza image

This Squash Blossom Pizza Is an Easy and Delicious White Pizza Recipe to Enjoy During the Summertime. It Uses a Store-Bought Pizza Dough...

Provided by Lilly Mathuse

Categories Edible Flower Recipes, Lunch Recipes, Main Dishes, Pizza Recipes, Quick Lunch Recipes, Summer Main Dish Recipes, Vegetable Main Dishes, Vegetarian Lunch Recipes, Vegetarian Main Dishes

Time 18m

Yield 4

Number Of Ingredients 13

Ingredients

Pizza dough 1 lb
Olive oil ¼ cup
Cornmeal 1 tsp
Ricotta cheese 1 ½ cups
Pecorino ½ cup
Egg yolks 1
Garlic 1 clove
Basil ¼ cup
Black pepper ½ tsp
All-purpose flour
Squash blossoms 12
Honey 1 tbsp
Sea salt 1 tsp

Steps:

Preheat the oven to 500 °F and sprinkle a baking sheet with 1 teaspoon cornmeal. Set aside.
In a bowl, stir together 1 ½ cups ricotta cheese, ½ a cup shredded Pecorino Romano, 1 egg yolk, 1 minced clove garlic, and ¼ a cup coarsely chopped basil. Season with ½ a teaspoon freshly ground black pepper.
On a lightly floured surface, roll the dough into a 14-inch circle.
Transfer the dough to the prepared baking sheet and brush with some olive oil.
Dollop the ricotta garlic mixture over the dough and spread with the back of a spoon, leaving a ½-inch border.
Bake for 8 minutes.
Meanwhile, drizzle the squash blossoms with the remaining olive oil and toss to coat
Remove the pizza from the oven and sprinkle the squash blossoms over the top.
Bake 2-3 minutes more until the blossoms are wilted and the crust is nicely browned.
Drizzle the hot pizza with honey and sprinkle with finishing salt. Serve and enjoy!

Nutrition Facts : Calories 722, Fat 38g, Carbohydrate 68g, Protein 26g, Cholesterol 109mg, Sodium 1338mg

SQUASH-BLOSSOM PIZZAS

Squash-Blossom Pizzas image

This pizza-dough recipe is one of our favorites and comes from Chris Bianco of Pizzeria Bianco, in Phoenix. But in a pinch, you can use two pounds of frozen store-bought pizza dough, thawed, instead. Either way, make and serve these pizzas one at a time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 5h35m

Yield Makes four 10-inch pizzas

Number Of Ingredients 16

Ingredients

1 envelope (2 1/4 teaspoons) active dry yeast
2 cups warm water (105 degrees to 115 degrees)
5 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons coarse salt
Extra-virgin olive oil, for bowl
Unbleached all-purpose flour, for dusting
1/4 cup extra-virgin olive oil, plus more for brushing
1 pound fresh ricotta
1 pound fresh salted mozzarella, thinly sliced
1/4 cup finely grated Parmesan (1 ounce)
2 medium yellow zucchini, trimmed and thinly sliced lengthwise
32 zucchini blossoms, stems and stamens removed, halved lengthwise
Coarse salt and freshly ground pepper
4 eggs, optional
1/4 cup packed fresh basil or oregano leaves, torn if large
Red-pepper flakes, for serving

Steps:

For the Dough: Sprinkle yeast over warm water in a large bowl; let stand until foamy, about 5 minutes. Stir in 3 cups flour and salt until smooth. Stir in remaining 2 cups flour (dough will be sticky).
Turn out dough onto a lightly floured work surface. With lightly floured hands, slap dough onto surface, pulling it toward you with one hand and pushing it away from you with the other. Fold dough back over itself. (Use a bench scraper or a wide spatula to help scrape dough from surface.) Repeat until dough is easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft but still a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl, turning to coat. Loosely cover with plastic wrap and let rise in a warm spot until doubled in bulk, 3 hours. (Press with your finger to see if it's done; an indent should remain.) Use dough immediately, refrigerate overnight, or freeze in an oiled resealable plastic bag up to 3 months.
For the Pizzas: Line a baking sheet with parchment; lightly dust with flour. On a lightly floured surface, cut dough into 4 pieces and form into balls. Dust with flour; loosely cover with plastic wrap. Let rest until dough is relaxed and almost doubled in size, 20 to 30 minutes.
Working with one dough ball at a time and keeping remaining balls covered, hold top edge in both hands, letting bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a rough 10-inch round. Transfer to baking sheet. Using your fingers, press out edges.
Preheat oven to 500 degrees, with a pizza stone or an inverted baking sheet on lowest rack. Brush dough with oil; spread with 4 ounces ricotta. Top with 4 ounces mozzarella and sprinkle with 1 tablespoon Parmesan. Toss one-quarter of zucchini slices and one-quarter of halved blossoms with 1 tablespoon oil in a bowl; season with salt and pepper. Arrange zucchini mixture on top of cheese.
Slide pizza and parchment off baking sheet onto pizza stone. Bake until crust is crisp and cheese is golden brown, 18 to 20 minutes. If you like, crack an egg into a teacup and gently pour it on top in the last 5 minutes of baking. Remove pizza from oven by sliding parchment onto baking sheet. Top with 1 tablespoon herbs. Serve immediately, with red-pepper flakes. Repeat with remaining dough and toppings.