Squash Blossom & Ricotta Pizza
I love when delicate squash blossoms are served stuffed with ricotta so I figured – why not put all the ingredients onto pizza?
Servings 1 (10-inch) pizza
Calories 771kcal
Ingredients
- 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
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.
Nutrition
Calories: 771kcal | Carbohydrates: 125g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 1733mg | Potassium: 955mg | Fiber: 7g | Sugar: 23g | Vitamin A: 2198IU | Vitamin C: 60mg | Calcium: 242mg | Iron: 8mg