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.