A favorite meal for even the pickiest of eaters.

Zucchini & Squash Blossom Pizza

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 10 minutes  |  Serves: 1 Pizza


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


  • 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


  1. Preheat your oven to 500F with a rack in the upper third of the oven.
  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.
  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.


  • 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.

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