Squash Blossom Pizza

Squash blossoms are considered a delicacy in Italy. They are eaten raw, stuffed and fried or in the case of this recipe placed on top of a pizza. The male flowers, which are on the stems as opposed to the females, which are attached to the squash, are the ones to consume. The delicate flavor of the squash blossoms are combined with tomato sauce, creamy burrata and flavorful fresh oregano.

INGREDIENTS

  • pizza dough
  • flour
  • katie's red sauce
  • burrata mozzarella
  • squash blossoms
  • fresh oregano
  • garlic
  • extra virgin olive oil

KITCHEN TOOLS

  • cutting board or pizza peel
  • pizza stone or cookie sheet
  • spoon

PREP & COOKING INSTRUCTIONS

PREP TIME: 15 MINUTES | ASSEMBLE & COOK TIME: 20 MINUTES

STEP 1: Pre-heat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Pre-heat for at least 30 minutes before baking. If you are nervous to slide your pizza into the oven onto the stone/cookie sheet, then pre-heat the oven without your cookie sheet/pizza stone inside the oven so you can prepare your pizza on top without the advanced sliding technique. Remove oregano leaves from stem and set aside. Using a chef's knife, thinly slice garlic. Take pizza dough out of refrigerator and let sit 10-15 minutes before stretching. Dough is easier to stretch and roll at room temp.

STEP 2: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel and please make sure you save half of your toppings for your second pizza. Place hand stretched pizza dough on floured cutting board or cookie sheet/pizza stone if you're not sliding the dough into the oven. Pour red sauce in the center of the dough. Using the back of a spoon spread the red sauce over the dough with your border a ½" from edge. Don't get any red sauce on your board or your pizza will stick when sliding into the oven.

STEP 3: Place squash blossoms onto dough. Add desired amount of thinly sliced garlic onto dough. Season with salt and pepper.

STEP 4: This pizza is topped with fresh burrata at the end. If you would like to bake your burrata mozzarella instead, go ahead and add torn burrata mozzarella here. Slide topped pizza from your cutting board or pizza peel onto your pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it's loose enough to slide onto your pre-heated stone.

STEP 5: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook pizza 8-12 minutes or until desired crispness and golden brown. Let pizza cool 2-4 minutes.

STEP 6: Slice pizza into desired amount of slices. Garnish with torn fresh burrata cheese if you didn't bake your cheese. Garnish with fresh oregano and a drizzle of extra virgin olive oil. Enjoy your pizza!

     

    WINE PAIRING

    A Rose or Rosato is a crisp wine offering perfect for spring. Rose wines have a slight red color from the skins of red grapes but not enough to be classified as a red wine. Italian Roses are very fruity with strawberry and spicy cinnamon notes.

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