Zucchini & Squash Blossom Pizza
By Chef Dishing Up the Dirt
A favorite meal for even the pickiest of eaters.
Ingredients
Basil Pesto
- 2 cups packed basil leaves, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1/4 cup pine nuts
- 1/2 cup extra virgin olive oil + additional to thin if necessary
- kosher salt and freshly ground black pepper to taste
Pizza
- 1 pound pizza dough
- flour for rolling out your dough
- 1/4 cup pesto
- 1 small zucchini, thinly sliced
- 4-6 squash blossoms
- 1/2 cup fresh ricotta cheese
- 1/4 cup freshly grated parmesan cheese
- pinch of crushed red pepper flakes
Overview
Prep Time
15 minutes
Cook Time
10 minutes
Serves
1 Pizza
Instructions
Step 1
Preheat your oven to 500F with a rack in the upper third of the oven.
Step 2
Prepare the pesto by combining the basil, garlic and pine nuts in a food processor. Process until coarsely chopped. With the motor running slowly drizzle in the extra virgin olive oil. Sprinkle in a few healthy pinches of salt and pepper. Taste test and adjust flavors as needed.
Step 3
Roll out your pizza dough on a lightly floured surface. Spread about 1/4 cup of pesto over the crust followed by the sliced zucchini, squash blossoms, ricotta cheese and parmesan cheese. Sprinkle with a pinch of crushed red pepper flakes and transfer to a baking sheet. Bake until the curst is a deep golden brown and the cheese is bubbling. About 10-12 minutes. Let the pizza cool for about 5 minutes before slicing and serving.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
