Squash Blossom & Ricotta Pizza
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This squash blossom ricotta pizza features delicate squash blossoms, creamy ricotta, zucchini, and heirloom tomatoes layered over a garlicky olive oil base for a light, seasonal white pizza. Squash blossoms—edible flowers from zucchini and other squash plants—have a mild, slightly sweet flavor that pairs beautifully with creamy cheeses and fresh vegetables. In this recipe, the blossoms are baked on top of a thin pizza crust with ricotta and summer produce for a vibrant vegetarian pizza perfect for peak zucchini season. If you’re cooking with summer vegetables, try my 30-minute zucchini and feta pasta or this roasted broccoli grain bowl with burrata.
Why You’ll Love This Recipe
- Seasonal ingredients – Squash blossoms, zucchini, and heirloom tomatoes showcase fresh summer produce at its peak.
- Light yet flavorful – The olive oil and garlic base keeps the pizza bright and fresh without heavy sauce.
- Easy gourmet pizza – Simple ingredients come together for a restaurant-quality pizza at home.
Key Ingredients in This Recipe
- Dough – Pizza is the ultimate remedy after a chaotic week – and making it at home can be surprisingly easy. My go-to quick & easy homemade dough recipe comes together quickly and delivers that perfect chewy crust. Short on time? Grab pre-made dough from the refrigerated section at Trader Joe’s or Whole Foods. You can also check if your favorite local pizzeria sells their dough, t’s a smart shortcut and a great way to support a neighborhood spot.
- Squash Blossoms – 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.
- Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Lightly salt the sliced zucchini and let it sit for about 10 minutes before adding it to the pizza, then pat it dry with a paper towel. This draws out excess moisture so the vegetables roast instead of steaming, helping the squash blossom ricotta pizza bake with a crisper crust and more concentrated flavor.
Swaps and Substitutions
- Squash blossoms: If you can’t find squash blossoms, substitute thin zucchini ribbons or extra zucchini slices.
- Ricotta: Fresh burrata or mascarpone can be used for a creamier topping.
- Heirloom tomatoes: Cherry tomatoes or grape tomatoes can be used if heirloom varieties aren’t available.
- Zucchini: Yellow squash can be used in place of zucchini for a similar flavor and texture.
- Pizza dough: Store-bought pizza dough works perfectly if you don’t want to make dough from scratch.
Special Equipment
These are my must-have tools for making the best pizza at home. For optimal results in an oven, I recommend using the following:
- Pizza stone – To cook pizza evenly in the oven heat the pizza stone with the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
How to Make Squash Blossom and Ricotta Pizza (Step-by-Step)
- Prepare pizza stone. Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven.
- Prepare the dough. 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.
- Par-bake the crust. 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.
- Top the pizza. 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 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.
How to Serve This Squash Blossom and Ricotta Pizza
- For a summer dinner: Serve squash blossom ricotta pizza with a simple arugula salad dressed with lemon vinaigrette.
- For entertaining: Slice into small squares and serve as a seasonal appetizer.
- For extra flavor: Finish the pizza with lemon zest or chili flakes before serving.
- For wine pairing: Serve with a crisp white wine like Pinot Grigio or Vermentino.
How to Store This Squash Blossom and Ricotta Pizza
- Refrigerator: Store leftover squash blossom ricotta pizza in an airtight container for up to 2 days.
- Reheating: Reheat slices in a 375°F oven or skillet to restore the crisp crust.
- Make ahead: Prepare the pizza dough and slice the vegetables up to a day in advance.
- Avoid sogginess: Store leftovers uncovered for the first hour in the refrigerator to keep the crust crisp.
FAQ – Frequently Asked Questions
Squash blossoms have a delicate, slightly sweet flavor that pairs well with creamy cheeses like ricotta and fresh vegetables.
Yes. Squash blossom ricotta pizza can easily be made with store-bought pizza dough, which makes the recipe faster and more convenient.
Yes! For squash blossom ricotta pizza, gently rinse the squash blossoms and remove the inner stamen before tearing them into pieces for the pizza topping.
Yes. Squash blossom ricotta pizza can be made without tomatoes by adding extra zucchini, fresh herbs, or thinly sliced summer squash instead.
Fresh herbs like basil, thyme, oregano, or chives pair well with squash blossom ricotta pizza and enhance the delicate flavor of the blossoms.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
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Squash Blossom & Ricotta Pizza
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Ingredients:
- ½ pound pizza dough
- 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
Instructions:
- Preheat oven to 500ºF (260ºC). 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.
Notes:
Nutrition:
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