squash blossom pizza
A quick, grilled pizza dough acts as the base for this simple, party-perfect appetizer.
6 squash blossoms
1 cup whole milk (or homemade) ricotta
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.