Pizza bianca with fresh squash blossoms
I just adore squash blossom season. It’s truly one of the joys of the summer garden. Squash blossoms are one of the biggest perks of growing your own food! I promptly celebrated the first squash and zucchini blossoms of the season with a delicious pizza inspired by a dish I saw on Villa Treville’s instagram. If there is one hotel I dream of visiting, it’s Villa Treville on the Amalfi Coast, so let’s take a trip there in the kitchen, shall we?
If you’ve never had squash blossoms before, they’re sweeter and more delicate than the zucchini and squash that grows from them. You really only want to pick male flowers, because female flowers become fruit. It’s very easy to tell which is which. Female flowers have teeny tiny adorable little fruits at the base of them! The male flowers appear first, making the first squash blossom of the season perfect for pizza!
This is a classic pizza bianca, meaning there’s no sauce, just garlic, mozzarella, ricotta cheese, and squash blossoms. You could also add some black pepper if you’d like of parmesan (I sprinkled some on after baking) or fresh basil. Yum!
Note: you really can stuff a ton of squash blossoms on here because they shrink considerably. I used all the squash blossoms I harvested the last few days but easily could have fit more if I’d had more.
Last but not least: my absolute favorite squash blossoms are actually pumpkin blossoms so if you grow pumpkins this summer, use this recipe for all those lovely pumpkin blossoms!
Your favorite pizza dough (homemade or store bought)
1 heaping Tablespoon fresh garlic, chopped
1 cup shredded mozzarella (I like low-moisture for pizza)
1/3 cup ricotta cheese (whole milk)
8-13 fresh squash blossoms
- Preheat oven to 375 degrees. Set pizza dough on an oiled pizza pan, stretching it out to the desired size.
- Top dough with tons of fresh garlic, then shredded mozzarella. Drop spoonfuls of ricotta cheese (for heaven’s sake, don’t measure!) onto mozzarella and arrange squash blossoms on top.
- Bake for about 15 minutes, or until crust starts to brown and cheese has melted. Serve immediately.