Squash Blossom Pizza with Honey and Ricotta

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.