Something about squash blossoms are addicting. Every time I see them at the farmer’s market I HAVE to have them. I don’t even look at the price tag (not because I am rolling in dough, trust me that’s not it). But because I know I am going to buy them regardless. Even if I have zero plans for my weekly menu for them, they’re still coming home with me. What is that I love about them so much? Well first off, you get to eat flowers. Like, come on, how can you say no to that? And they are gorgeous to look at!
Seriously, the bright colors, the large petals. They just get me. But they also are kind of peppery and have a great bite when added to your dinner plate. Or in this case, lunch. We recently picked these up on our weekly Saturday morning farmer’s market run and then placed them atop a white pizza for lunch for a delicious squash blossom pesto pizza recipe. Squash blossoms paired with homemade pesto, some shredded cheese and bursting cherry tomatoes, I’d say we have a winner here, folks!
Squash Blossom Pesto Pizza
- 1 ball pizza dough, room temperature
- 1-2 tbsp. olive oil
- 1 cup shredded white cheddar cheese
- 10 mini mozzarella balls, cut in half
- 1/3 cup basil pesto
- 4 zucchini squash blossoms
- 1/2 cup grape or cherry tomatoes, cut in half
- cornmeal for sprinkling
Heat grill or oven to high, and prepare a pizza stone by sprinkling with cornmeal to prevent the dough from sticking. Stretch out the dough to create a large rectangle, big enough to stretch across the pizza stone. Drizzle with the olive oil and add to the grill, or oven, and cook for 5 minutes until the dough begins to bubble slightly.