squash blossom pizza
Squash blossoms have a subtle floral flavor that make them easy to incorporate into a variety of dishes. This is one of our favorite summertime appetizers, and is just as pretty as it is delicious—and perfect for backyard entertaining.
- 6 squash blossoms
- 1 cup whole milk (or homemade) ricotta, or goat cheese
- 2 tablespoons Parmigiano-Reggiano, plus extra for garnish
- Zest from 1/2 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Flour, for dusting
- 1 small pizza dough (about 7 ounces)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1-2 teaspoons minced fresh thyme
- Prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard.
- Preheat grill to medium-high heat.
- In a medium bowl, combine ricotta, Parmigiano-Reggiano, and lemon zest. Season with salt and pepper.
- On a lightly floured surface, gently stretch dough into a rectangle. Brush both sides of dough with olive oil and season one side with salt and pepper. Place dough onto grill, seasoned side down, and cook until lightly charred on bottom, 3-4 minutes. Flip dough and grill on other side until lightly charred, another 3-4 minutes.
- Transfer pizza dough to a large cutting board (or pizza peel). Spread ricotta mixture on top. Nestle in squash blossoms and carefully return pizza to grill. Cover and allow blossoms to wilt, 3-4 minutes. Remove pizza from grill and top with a bit of Parmigiano-Reggiano, thyme, and a drizzle of olive oil. Season with salt and pepper and serve warm.
cook’s note: The dough will be ready to flip when it easily comes away from the grill grates and isn’t sticking.