ZUCCHINI BLOSSOM PIZZA
Zucchini Blossom Pizza
Yield: 4
Prep time: Cook time: Total time:
Ingredients:
- Roberta’s Pizza Dough
- 1 tbsp olive oil
- 1/2 cup Rao’s marinara sauce
- 5 zucchini blossoms, stems removed
- 5-6 baby mozzarella balls, ripped
- 2 tbsp pesto sauce (see previous post)
Instructions:
- Follow instructions for the Roberta’s pizza dough recipe.
- Preheat the oven to 450F. Divide the dough in half. (Dough makes 2 pizzas) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with semolina flour.
- Brush the dough with olive oil. Top the dough with the marinara sauce then layout the zucchini blossoms a few inches apart. Add the ripped mozzarella balls in between the zucchini flowers and place in the oven for 10 minutes. Remove the pizza from the oven, drizzle with pesto and enjoy!