Ingredients
For the Pizza:
- 1 purchased or homemade pizza dough, we used a pre-made/pre-baked gluten-free pizza dough
- Olive oil, for spraying
- 1 ½ cups whole-milk ricotta cheese
- ½ cup shredded pecorino romano, divided
- 1 egg yolk
- 1 garlic clove, minced
- ¼ cup basil, we used opal
- ½ tsp black pepper
- 3 medium squash blossoms, stems trimmed and cut open to lay flat
- 2 tbsp honey
- 1 tsp sea salt
- Garnish with The Chef’s Garden Flower Sprinkles
For the Pizza Dough (homemade):
- 3 1/2 to 4 cups bread flour, plus more for rolling
- 1 tsp sugar
- 1 envelope instant dry yeast
- 2 tsp kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tbsp olive oil, plus 2 teaspoons
Directions
For the Pizza:
STEP 1
Once the pizza dough is prepared, see below, dollop ricotta mixture over dough, then spread using the back of a spoon. (A few bare spots are OK; leave a 1/2-inch border.) Add the squash blossom and spray with olive oil. Bake until blossoms are wilted and crust is well browned approximately for 8 minutes.
STEP 2
Preheat oven to 500°. In a medium bowl, stir together the ricotta, Pecorino Romano, egg yolk, garlic and pepper.
STEP 3
To serve, drizzle hot pizza with honey and sprinkle with flower sprinkles, fresh basil and sea salt.
For the Pizza Dough (homemade):
STEP 1
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
STEP 2
Let dough stand at room temperature, covered, for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
STEP 3
On a lightly floured surface, press or roll dough into a thin, 14-inch circle. Transfer dough to prepared pan. Lightly brush dough with more oil.
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