Growing squash in your garden? Try using all those beautiful squash blossoms on your next homemade pizza. Do you have chives growing? Use them as well on your pizza. Add in some fresh herbs, and you have yourself a scrumptious pizza dish.
Tip: Each time you see a squash blossom, cut it off carefully. Pick it in the morning and choose the male blossom because it does not produce the fruit. Put it in a plastic baggie and then refrigerate. When you have several collected, it is pizza time! For more information, see this resource. If you do not have a veggie garden, you can find squash blossoms in farmers markets. They can be pricey.
Squash Blossom Pizza Topping
Ingredients for the Squash Blossom Pizza – Yum!
- About 12 squash blossoms, rinsed, stems removed
- 1 garlic clove, minced or put through a garlic press
- 1 to 2 tablespoons of olive oil
- 1 tablespoon combination fresh oregano, parsley, and thyme chopped, or use your favorite herb
- A good number of chives chopped about 1/2 inch in length
- Several chive flower tops – if your chives are blossoming
- Fontina and Mozzarella cheese – 3 oz of each
- One pizza dough, preferably homemade – 10 to 12 inches
- Semolina flour
Method
- Heat oven to 500 degrees with baking steel or pizza stone in oven – takes 30 to 40 minutes to heat
- Combine chopped garlic and olive oil in a dish for 30 minutes or more
- Roll out dough to 10 to 12 inches
- When the dough is rolled out, place some semolina flour under the dough – See this page
- Brush garlic and olive oil mixture on dough, except for one inch from the edge of the dough
- Then top with squash blossoms, the cheese, and chives
- Transfer the pizza to the oven and bake 8 to 10 minutes,
- When out of the oven, add the herbs and chive flowers if you have them
- Transfer the pizza to a cutting board, cut into slices and then serve
A Sauvignon Blanc wine will match this pizza, but we like a medium-bodied red wine. It is the crust and the cheese plus the herbs that make us like a good Zinfandel pairing.
