Stuffed Squash Blossom and Zucchini White Pizza

1.2K
Stuffed Squash Blossom and Zucchini White Pizza
Stuffed Squash Blossom and Zucchini White Pizza

In the height of summer when zucchini and squash are in abundance, we love finding new ways to enjoy them! This recipe for Stuffed Squash Blossom and Zucchini White Pizza has a delicious garlicky white pizza sauce with sliced zucchini and whipped ricotta blue cheese squash blossoms! If you are a zucchini and cheese fan, we know you will love it!

Homemade Pizza Dough

We always opt for making pizza dough at home. It’s just better. But you do you. If you love the convenience of a store bought pre-made option, go for it! Or if you have a favorite dough recipe you love, use that instead.

We included our 1-hr pizza dough recipe below, which makes about 4-5 personal pizzas. This is a perfect option for pizza night when everyone wants to add their own toppings. You can always make larger pizzas by splitting the dough into fewer pieces. Again, you do you, but we love having smaller pizzas so that we can have variety.

Squash Blossoms on Pizza
Squash Blossoms can be used in a variety of ways! We love stuffing them with cheese.

Where do I find squash blossoms?

Honestly, this is probably the biggest challenge for this recipe. Here in Houston, we almost never see squash blossoms in the grocery store. But we do see them at our local farmers markets, so check yours and ask the vendors selling zucchini and other squash varieties if they ever sell squash blossoms.

If you enjoy gardening, we also recommend that you grow zucchini or other summer squash so that you can have blossoms readily available. But that’s a lot of work for one recipe, so check out other ways to use squash blossoms below.

What else can I make with Squash Blossoms?

There are a ton of ways to use squash blossoms in addition to this recipe. You can eat the blossoms from both winter and summer squash so you have a lot of options throughout the year. Squash blossoms don’t have much of a flavor to them, so you will want to enjoy them with some additional flavorful components. They can be eaten raw as well, but here are a few ways we enjoy them:

You can sauté them in butter and serve them as a side dish, you can tempura batter and deep fry them, add to pasta dishes, etc. We are also really loving this Air Fryer Stuffed Squash Blossoms recipe, so check that out!

Enjoy!

We hope that you enjoy this recipe with Stuffed Squash Blossom and Zucchini White Pizza! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

Stuffed Squash Blossom and Zucchini White Pizza
Stuffed Squash Blossom and Zucchini White Pizza

Looking for more recipes like this? Check this out:

Do you love our recipes?

We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.

Buy me a coffee

We will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!

Thank you for being part of our community! You are the reason we do what we do!

Stuffed Squash Blossom and Zucchini White Pizza

Course: Dinner, LunchCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

Ready to make this recipe? Click HERE to have the ingredients delivered straight to your door!

Ingredients

  • 1-hour Pizza Dough (makes about 4-5 personal pizzas)
  • 1 cup (237ml) warm water

  • 1 tsp honey

  • 2 1/4 tsp active dry yeast

  • 1/2 cup (65g) olive oil

  • 3 cups (408g) all purpose flour

  • 1/4 tsp salt

  • 1 tbsp Italian herbs, dry

  • Garlic White Sauce
  • 3 tbsp (43g) butter

  • 6 tbsp (47 g) All purpose flour – sifted

  • 2 cups plus 2 tsp (500 ml) whole milk

  • 2 tsp kosher salt

  • ½ tsp white pepper

  • Pinch nutmeg

  • 3.5 tsp (10g)) finely minced, pressed or mashed raw garlic

  • 3/4 cup (70g) Parmesan or Pecorino, grated

  • Stuffed Squash Blossoms
  • 24 squash blossoms, rinsed, stamens or pistils removed

  • 8 oz ricotta cheese

  • 5 oz cambazola, gorgonzola or blue cheese

  • Additional Toppings
  • Grated Pecorino Romano cheese

  • High quality extra virgin olive oil

  • Microgreens (optional)

Directions

  • 1-hr Pizza Dough** (makes 4-5 personal pizza crusts)
  • To make the 1-hr dough, in the bowl of a stand mixer with a dough hook, add the honey and warm water and mix. Sprinkle the yeast on top and let it sit for 5-10 minutes until it begins to bloom and appear foamy.
  • Next, add the oil, flour, salt and herbs and begin mixing on medium. Mix until the contents are completely incorporated and the dough forms a smooth ball around the hook (alternatively, mix by hand and knead on a lightly floured surface until smooth).
  • Form the dough into a fairly tight ball and drizzle a small amount of olive oil into a large bowl. Add the dough ball to the bowl, cover with plastic wrap and set aside. Place the bowl in a warm place, such as an oven with the light on, until the dough has doubled in size (this will take about 1 hour).
  • Once doubled, punch the dough down and divide into individual balls for each crust. When ready, press your dough into a round crust to your preference of thickness.
  • Garlic White Sauce
  • Start by making a quick roux in a medium saucepan or skillet large enough to hold the milk and other ingredients. Melt the butter over medium heat, then add the flour to the butter and stir thoroughly to combine. Cook over medium (or slightly lower) heat for about 5-7 minutes. You want to make sure you don’t color the flour, but just cook it. The flour should absorb most of the butter if not all. Stir frequently.
  • Once the roux is done, add the milk slowly to the mixture and whisk to ensure there are no lumps. This will take a minute. Add the salt, pepper, nutmeg and garlic and Increase heat to just above medium or medium-high and continue to stir and whisk. At first the mixture will seem very thin, but it will thicken up – do not add any more flour. Keep whisking until the sauce begins to boil, then reduce the heat to low. The sauce should be thick and creamy but not paste-like and not runny. Add the Parmesan or Pecorino, fully incorporate and taste for seasoning. If it is too thin, you can continue to cook for some additional time to reduce and if it is too thick you can add a little more milk and mix to the desired consistency.
  • Remove from heat and cool slightly then use on your pizza dough. It will thicken as it cools, but will be creamy once cooked on the pizza.
  • Stuffed Squash Blossoms
  • Add the ricotta and blue cheese to a food processor. Process until smooth and creamy (approximately 2-3 minutes). For ease, add whipped cheese to a piping bag (or plastic bag wit a corner cut) and pipe the cheese into each squash blossom.
  • Cooking Pizza
  • Using a pizza stone is your best bet for making pizza. If you have one, place the pizza stone on a rack in the upper third of your oven and set your oven temp to as high as it will go (e.g., 450°F+). Once the oven reaches the temp, continue to let the pizza stone heat for 30 minutes while you prepare your other ingredients.
  • When you are ready to cook your pizza, turn your oven to broil for 5 minutes, then add your toppings to your pizza dough – place the dough on top of a pizza peel to easily transfer to the oven. Before putting your pizza in the oven, turn the oven back to bake at the highest temp (e.g., 450°F+) and slide the pizza right onto the pizza stone using the pizza peel.
  • Bake for 5-7 minutes, or until the crust begins to brown, then turn your oven back to broil and broil for another 1-2 minutes, or until the crust browns slightly more. You may get some nice bubbles in your crust that will caramelize or brown more, this is normal.
  • If you do not have a pizza stone, preheat your oven to the highest temp, and place your pizza on a heavy duty baking sheet or round pizza pan and bake for the recommended time above. You may need to add a few additional minutes of baking depending on your oven temp, but check your pizza at the 5-7 minute mark and add a few additional minutes as necessary before broiling for 1-2 minutes.
  • Remove your pizza from the oven and add any additional toppings, slice and serve.

Did you make this recipe?

Tag @cooking_with_wine on Instagram and hashtag it #cookingwithwineblog

Leave a Reply

Your email address will not be published.

Like
Close
CookingWithWine©Copyright 2021. All rights reserved.
Close