My obsession with edible flowers - squash blossoms has not ended. Their season is short so I am taking full advantage of them while I can still buy them at the farmer's market. Strangely enough, I have a farmer's market shadow: a woman has been following me around and asking me what I do with things as I put them into my bag....
I got a bag of blossoms and decided to do them two ways this week: one modern and one traditional Mexican (more on the latter later). I love Pizzeria Mozza's squash blossom pizza but since I didn't have burrata, I swapped it out for goat cheese, added salty prosciutto and made it a little healthier (and easier) with Trader Joe's whole wheat pizza dough.
1 package whole wheat pizza dough, rested at room temp on a floured board for 20 minutes
8 squash blossoms
about 1/3 cup marinara sauce
1/2 package goat cheese
4-5 slices prosciutto
fresh ground pepper
Note: this makes 2 medium sized pizzas - I made extra for lunch later in the week! It keeps well, but I would suggest reheating in a toaster oven if possible. Microwave made it chewy....
Preheat oven to 425 degrees and allow to heat up for at least 15 minutes (I did this when I took out the dough to rest). Once dough is ready, on a well floured board, roll out dough to form a thin layer. Top with marinara sauce and spread thin. Top with blossoms, goat cheese, prosciutto and a couple cracks of pepper. Bake for about 15 minutes on a lightly oiled baking sheet. Cool on a wire rack for a couple minutes before cutting.