"So worth turning the oven on for! Thin gf crust topped with fresh tomatoes, crushed and whole, fresh mozzarella, and squash blossoms stuffed with chèvre. It was finished with some evoo, fresh parm, cracked pepper and lemon basil before it was devoured. Next time I'll make two. Cooked on a @bakingsteel (my favorite for crispy crust). #food52 @food52 #cookitwithcolor @epicurious #howisummer #rslove #eattheworld #pizza Squash blossoms and chèvre from @unsqgreenmarket Crust from Ugly's Gluten Free Bakery @babalouiespizza (I buy a bunch and keep them in the freezer)."
Squash Blossom Pizza
4
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INGREDIENTS
1 thin pizza crust
Tomatoes, crushed or 1 can of crushed tomatoes
1/2 cup fresh mozzarella
1/2 cup fresh goat cheese
Handful of grape or cherry tomatoes
8 squash blossoms
Fresh basil leaves
Flaky sea salt
Fresh ground Pepper
Extra virgin olive oil
Hot pepper flakes, optional
DIRECTIONS
Preheat oven, with Baking Steel, to 450F.
Parboil tomatoes and peel. Pulse a few times in a small food processor. Season with salt and pepper.
Prepare thin crust of choice. Spread crushed tomatoes on crust to form a thin layer. Top with desired amount of fresh mozzarella. Remove stem from squash blossom and gently fill blossom with softened goat cheese. Lay them across the pizza and brush with olive oil. Coat grape tomatoes with olive oil and add to pizza. Season whole pie with salt and pepper.
Using a pizza peel, gently place on hot Baking Steel. Bake approximately 12 minutes or until cheese bubbles and crust is golden.
Top with fresh basil leaves, a drizzle of olive oil, and red pepper flakes before serving.