Continuing on the quest to expand our pizza horizons, I took advantage of our local farmers market for inspiration and found two items that I absolutely love: squash blossoms and burrata cheese.
For this pizza, I used the same Mozza pizza dough and Passata di Pompodoro (see previous post for recipe), and added squash blossoms (stamens removed) and topped it off with locally produced burrata cheese.
Squash Blossom and Burrata Pizza
•1 round of pizza dough
•1 tablespoon extra virgin olive oil
•1/4 cup Passata di Pompodoro
•About one dozen squash blossoms, stamens removed
•Finishing quality extra virgin olive oil, about 1 tablespoon
•12 oz. burrata cheese
1. Prepare and stretch the dough and preheat oven to 500 degrees. Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle the sauce onto the center of the dough, spreading out sauce leaving 1-inch rim without any sauce. Place the squash blossoms around the center of the pizza, on top of the Passata di Pompodoro. Bake until the the crust is golden brown and crispy, about 8 to 12 minutes. Remove the pizza from the oven, scatter the burrata cheese on top, and cut into quarters. Drizzle the pizza with the finishing quality olive oil, and serve.