Squash Blossom-Prosciutto Pizza with Pesto
Make this pizza when you have an abundance of male flowers on your squash or pumpkin plants—or when they start showing up at your local farmer's market.
Ingredients
- Olive oil and cornmeal, for pizza pan
- 1 lb. prepared pizza dough, such as Basic Everything Bread Dough
- 1 recipe Perfect Pesto or 2/3 cup prepared pesto
- 8 oz. fresh mozzarella cheese, thinly sliced
- 15 to 20 squash blossoms, stemmed and stamens removed
- 3 oz. prosciutto, torn
- ⅓ cup grated Parmesan cheese
- ¼ cup finely chopped red onion
- ¼ cup finely chopped sweet or spicy red pepper
Instructions
- Preheat oven to 450°F. Brush a pizza pan or large baking sheet with olive oil. Sprinkle with cornmeal. Roll pizza dough into a 12- to 14-inch circle and transfer to prepared pan.
- Spread pesto over dough. Arrange mozzarella slices over pesto. Top with squash blossoms and prosciutto. Sprinkle with red onion and pepper, then with Parmesan.
- Bake on the middle rack 20 to 25 minutes or until crust is crisp and top is lightly browned. Let cool 10 minutes before serving.
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