I went to Rome last year, and I ate as much pizza and squash blossoms as was physically possible to shove into my mouth in a week. They are two of my favorite foods, and once I was lucky enough to find pizza topped with squash blossoms, and trust me when I tell you that eating it was just moment after moment of pure ecstasy.
Roman pizza’s different from your classic Neapolitan round. The crust is thinner and crispier, it’s rectangular, and you pay for pieces by weight. I actually prefer it, and since life is devastatingly unfair and I cannot just jetset off to Rome whenever I’m hungry, I’ve started making it myself.
Someone was selling small containers full of squash blossoms at the farmer’s market, and you cannot even begin to believe how truly hard it was to hold in the squeals of delight.
To get the thinner crust, I end up using half of a ball of pizza dough and stretching it out across the pan. I’m sure you can freeze or refrigerate the other half of the dough, but this time around I just topped it with potatoes and onions and cooked two pizzas at once.
Ingredients (makes one pizza):
- half a ball of pizza dough
- 12 squash blossoms
- 1/4 cup ricotta
- 1 teaspoon of grated parmesan
- 2 tablespoons of olive oil
Make the pizza:
After the dough has risen for at least an hour or two, divide it into two balls. This recipe will only use one of them. You can top the second with something else or freeze or refrigerate it for later.
On a cookie sheet in one tablespoon of olive oil, roll out the dough into a 9-inch by 13-inch rectangle (approximately). Let sit for about twenty minutes, covered with a towel. Press out a second time.
Cut the bottom stem of each squash blossom and discard. Coat the squash blossoms in the remaining olive oil. Arrange on the pizza. Top with crumbles of ricotta and then sprinkle with the grated parmesan.
Bake at 350 degrees for about twenty minutes. Cut into squares and pretend you are on vacation.