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
1. Prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard.
2. Preheat grill to medium-high heat.
3. In a medium bowl, combine ricotta, Parmigiano-Reggiano, and lemon zest. Season with salt and pepper.
4. 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.
5. 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.
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