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July 31, 2019

Tony’s Trending Recipe: Stuffed Squash Blossom Pizza

Squash blossoms are also known as zucchini flowers. They are in season from the end of spring to the beginning of fall. They are delicate flowers that are commonly used on pizzas in Italy. I recommend stuffing them with a semi soft cheese such as ricotta, gorgonzola, or mascarpone. Try battering them and frying for an amazing antipasto. Here is a delicious pizza recipe with burrata that I know you will enjoy.

Author: Pizza Today
Recipe type: pizza

Ingredients

  • 6 prepared squash blossoms filled with ricotta (see preparation)
  • 1 dough ball that makes a 12-inch pizza
  • 5 ounces whole milk mozzarella
  • 4 ounces ricotta in a pastry bag
  • 2 ounces burrata
  • 2 ounces Prosciutto Di Parma (sliced thin)
  • Crushed red pepper
  • Shaved Parmigiano Reggiano
  • Salt and pepper
  • Olive oil

Instructions

  1. Squash blossom preparation: Gently open the blossom and check it by turning it upside down to give it a gentle shake.
  2. Next, remove any pistil or stamen by using your fingers to snap them off. There could be insects in the blossom, so double-check the inside.
  3. Gently rinse the blossoms if needed and lightly pat dry.
  4. Trim stem off.
  5. Using a pastry bag, fill the inside of each blossom half way with ricotta.
  6. Season with salt and pepper, then set aside.
  7. Shape and stretch your pizza into a 12-inch circle.
  8. Add the mozzarella (leaving a ¼ inch border).
  9. Place the stuffed squash blossoms onto the pizza in a star-like pattern.
  10. Drizzle olive oil over the blossoms, and the pizza, then place into oven.
  11. When finished, remove the pizza from the oven and cut into 6 slices (cut between the squash blossoms).
  12. Add pieces of burrata, crushed red pepper, shaved Parmigiana and slices of prosciutto.
  13. Salt, pepper and lightly oil your burrata.
  14. Serve.

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento.  Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. Send questions via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail jwhite@pizzatoday.com and we’ll pass the best ones on to Tony.