The voluptuous blossoms that eventually turn into zucchini, pumpkins or other squash have a delicate flavor--squashy, really­--that plays well with herbs and mild cheese. Buy them at farmers markets or snip them in your garden to try on this beautiful, delicious pizza.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°. Meanwhile, let dough stand at room temperature, covered, for 30 minutes. Lightly brush a large pizza pan or sheet pan with oil and dust it with cornmeal; set aside.

  • In a medium bowl, stir together the ricotta, Pecorino Romano, egg yolk, garlic, basil and pepper.

  • On a lightly floured surface, press or roll dough into a thin, 14-inch circle. Transfer dough to prepared pan. Lightly brush dough with more oil. Dollop ricotta mixture over dough, then spread using the back of a spoon. (A few bare spots are OK; leave a 1/2-inch border.)

  • Bake for 8 minutes. Meanwhile, in a medium bowl, drizzle blossoms with the 1/4 cup oil and toss to coat. Sprinkle over pizza and bake for 2 or 3 more minutes, until blossoms are wilted and crust is well browned.

  • To serve, drizzle hot pizza with honey and sprinkle with chives and sea salt.

Nutrition Facts

722 calories; 38 g total fat; 13 g saturated fat; 3 g polyunsaturated fat; 18 g monounsaturated fat; 109 mg cholesterol; 1338 mg sodium. 155 mg potassium; 68 g carbohydrates; 2 g fiber; 13 g sugar; 26 g protein; 0 g trans fatty acid; 867 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 35 mcg folate; 1 mcg vitamin b12; 369 mg calcium; 1 mg iron;