squash blossom and ricotta pizza recipe cooking with cocktail rings

Squash Blossom & Ricotta Pizza

One of my favorite recent discoveries is squash blossoms. They are in season in summer and are often found at local farmers markets, since they are often too delicate and go bad too quickly for most grocery stores to keep them in stock. Whenever I see them hit the stalls in summer I have to grab some – they are just too pretty to pass up. You can get them with long stems or with hints of baby zucchini intact – I like the latter as, with the little squash, you get something a little more substantial along with the flowers. For this recipe I just use the blossoms but you could use the baby squash instead of additional zucchini.

I love when delicate squash blossoms are served stuffed with ricotta so I figured – why not put all the ingredients onto pizza? This pizza simply has an olive oil and garlic base and is topped with zucchini, yellow heirloom tomatoes (to keep with the color scheme – you can substitute with any other heirloom tomatoes), squash blossoms and ricotta.



½ pound pizza dough, get the recipe here

1 tablespoon, plus 1 teaspoon extra-virgin olive oil, divided

2 cloves garlic, chopped

1 small zucchini, thinly sliced

1 medium yellow heirloom tomato, sliced

10 squash blossoms, stems or baby zucchini removed

1/3 cup whole milk ricotta

Kosher salt, to taste

Freshly ground black pepper, to taste



Preheat oven to 500º. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven.

On a lightly floured surface roll out one the dough into about a 10-inch circle. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.

Rub 1 tablespoon of the olive oil and garlic over the pizza dough including the edges. Bake for 6 minutes so the crust is partly baked, then remove from the oven. Arrange the zucchini and tomatoes around the pizza, leaving about 1” around the edge of the pizza for the crust. Top with squash blossoms then add spoonfuls of the ricotta around the pizza.

Bake until the crust is golden brown and the cheese is melted, for an additional 6 to 8 minutes. Drizzle the remaining olive oil over the pizza and season with salt and pepper.


Makes 1 (10-inch) pizza.



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