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Squash Blossom PIzza

Squash Blossom Pizza

  • Author: Paige Adams
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 6-8 minutes
  • Total Time: 2 hours 16-18 minutes
  • Yield: 1 12-inch pizza 1x


With tomato sauce and torn fresh mozzarella, the toppings are simple on this squash blossom pizza to let the flowers be the star of the pie.


  • 2/3 cup warm water
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon olive oil plus more for bowl and brushing pizza
  • 11/2 cups bread flour plus more for work surface
  • 1/2 teaspoon kosher salt
  • 3/4 cup tomato sauce
  • 4 ounces fresh mozzarella, torn
  • 6 squash blossoms, de-stemmed and petals separated


  1. For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough.
  2. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
  3. Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
  4. Preheat a gas or charcoal grill on medium high heat.
  5. On a lightly floured work surface, roll out the dough in a 12 inch circle. Place the dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
  6. Remove the crust from the grill. Spread the tomato sauce leaving a 1/2-inch border at the edge. Arrange the mozzarella and squash blossoms on top.  Put the pizza back on the grill for a couple minutes to let the cheese melt. Slice and serve right away.