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

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Recipe Summary

prep:
25 mins
bake:
9 mins
total:
34 mins
Servings:
4
Yield:
2 pizzas
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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