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


Recipe Summary

25 mins
9 mins
34 mins
2 pizzas


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; fat 38g; cholesterol 109mg; saturated fat 13g; carbohydrates 68g; mono fat 18g; poly fat 3g; insoluble fiber 2g; sugars 13g; protein 26g; vitamin a 866.6IU; vitamin c 3.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 34.5mcg; vitamin b12 0.6mcg; sodium 1338mg; potassium 155mg; calcium 369mg; iron 1.1mg.