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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

Description

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.


Ingredients

Scale
  • 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

Instructions

  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.