A perfect summer pizza made with crushed tomatoes, mozzarella, and squash blossoms!
Guys. Guuuuuys. Say hello to Broma’s first savory recipe: Squash Blossom Pizza.
I’ve been thinking about going savory for a while now. But one thing I love about Broma Bakery is that it’s strictly sweets. It keeps things neatly categorized. And I take pride in the fact that it’s a sweets-only blog.
But as time went on, I thought about why I love Broma Bakery. Among other things, it’s a creative outlet for me to explore my love of food. So I’ve decided to welcome the pastas, the meats… and the pizzas.
This particular pizza is one I’m super excited for, because I picked the squash blossoms myself.
You see, my sister’s office is at the edge of a farm. This summer she’s volunteered to tend to their garden on the weekends, where she weeds the crop beds, mows the lawn, and feeds the farm’s chickens. I go with her whenever I can, and it’s an absolute blast.
This past weekend, we had to tend to five ridiculously overgrown beds. It was 90° and humid a.f.
Rebe got out the lawn mower, which was one of those retro reel mowers with the spinning blades of death, and two huge steel rakes. Between verses of karaoke-style Britney Spears, we cleaned up the beds and tilled the soil.
Afterwards, we fed the chickens and picked a dozen eggs from their coop. As additional presents for all our hard work, we picked mint, basil, wild kale, and squash blossoms.
I was so excited about the blossoms because they’re usually so hard to come by in stores, and so expensive when you do.
It was then that I knew I had to create a savory recipe for the blog. The blossoms were the muse I needed to get this savory show up and running.
My apologies that the blossoms burned a little in the oven. I got a little over eager and tried to broil the pizza for an added char. Tip: don’t do that 🙂
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Squash Blossom Pizza
For the dough
- 1 1/2 teaspoons instant active yeast
- 2 teaspoons sugar
- 3/4 cups water, warm
- 2 tablespoons oil
- 1 teaspoon salt
- 2 cups AP flour
For the toppings
- 1–2 tablespoons olive oil
- 8 ounces crushed tomatoes
- 1/2 teaspoon salt
- 1/2 yellow squash, thinly cut into 1/2 moons
- 4 ounces mozzarella cheese
- 8–10 squash blossoms
- In a small bowl, combine the yeast, sugar, and warm water. Allow to sit for 5 minutes, until the yeast “blooms” and small bubbles form.
- Pour mixture into a standing mixer fitted with the hook attachment. Stir in oil and salt, then incorporate flour with your hands. Mix on low speed for about 10 minutes. You want your dough to look shiny and smooth. If it looks dry, add in an additional tablespoon of water.
- Grease a large bowl with more oil and place the dough into the bowl. Cover the bowl with a kitchen towel and place in a warm area to rise until doubled in size, about 1 hour.
- Preheat oven to the highest heat setting (mine was 550°F). Line a cookie sheet with parchment paper. Place the risen dough in the middle of the cookie sheet. Pat the dough with the palm of your hand to flatten it slightly. Now, using your fingertips, spread the dough into a 13 inch circle. Start by pushing in the middle of the dough and working your way out, making sure to leave a 3/4 inch lip of dough around the edge for your crust. Brush dough with 1-2 tablespoons of olive oil.
- In a blender, combine the crushed tomatoes and salt, pulsing until emulsified. Spread the sauce onto the dough. Top with zucchini, then with portions of mozzarella. Place the squash blossoms in a circular pattern around the pizza.
- Bake the pizza for 10-12 minutes (depending on your oven) until the crust is golden brown and the cheese is melted. Cut into pieces and serve!