Last weekend Joe and I went down to Cape May to stay with friends, and I have to tell you, I fell in love with this little town. It is absolutely beautiful! The water is perfect, the houses are so pretty and it’s just incredibly relaxing and fun. I felt like a teenager riding my bike everywhere! I also had the incredible privilege to cook in a huge, gorgeous chef’s kitchen – and I went a little nuts! Among other things, I made those Chocolate Cherry Sriracha Popsicles…. and then I ate them all… oops
I also made this squash blossom flatbread – which I had originally intended to be for lunch on our last day by the beach. But instead our whole group overslept, and ravenously devoured breakfast – including this overnight French Toast Bake I had made, and the flat bread. Another oops… But all really yummy ones!
So let’s talk about squash blossoms, pizza dough and other deliciousness!
So, I really debated whether or not to share this pizza with all of you. Mostly because the squash blossoms I got from the farmer’s market a while back are the main ingredient – and not everyone can get those. Secondly, the recipe is inspired by a squash blossom pizza from Saveur, and I really prefer to share my own – but this recipe is so fun and simple – and I thought it would be a great starting off point if any of you do find squash blossoms! Plus, squash blossoms + tomatoes + ricotta (vegan or otherwise) = heaven!
Now, as I mentioned, I adapted Saveur’s recipe, and I will say – their dough rises like crazy! A couple of tips though? First, se a 50/50 mix of white and whole wheat flour. It makes the dough healthier without throwing off the flavor too much. Second, roll it out very thinly. I’m not suggesting a thin crust – but this dough will rise, especially without any sauce on top of it! My version was a smidge too doughy for that reason, so I suggest rolling it out to 1/8″. And it bakes so easily and perfectly (unless most doughs) – you’ll love it.
This week I’m working on some breads, jams and pickled fruits and veggies, so I will be a busy lady! I want to enjoy the last of this summer harvest – and make it last as long as possible! (aka, forever.)
If you want want to stay up to date on my summer travels, wedding planning and adventures in cooking in the meantime, follow me on Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, you can share with me your food obsessions and summer fun!
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 1/2 tbsp. active dry yeast
- 1/2 tbsp. sugar
- 1/2 tsp. kosher salt, plus more to taste
- 3 cups flour
- 20 squash blossoms, stemmed
- 2 Tomatoes, sliced
- Vegan Ricotta
- 1 can (2 cups) full fall Coconut Milk
- 1 teaspoon Lemon Juice
- 1/8 teaspoon Salt
- 1 teaspoon Agar Powder
- 1 teaspoon Agave Nectar
- Adapted from Saveur
- For Dough
- In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 1 cup warm water; let sit until foamy, 10 to 12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8 to 10 minutes. Halve dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2 to 3 hours.
- For Vegan Ricotta
- In a small pot, mix coconut milk, salt and lemon juice and heat on medium high heat until warm. Then, whisk in agar powder and bring to boil. Reduce heat and let simmer for about 2 minutes.
- Pour liquid into an airtight container and let chill in the fridge for several hours.
- When ricotta has solidified, put it in a food processor with agave nectar and blender until smooth, and there are no solid chunks.
- For Topping
- lace a pizza stone on a rack in lower third of oven. Heat oven to 500? for 1 hour. Transfer 1 dough ball to a floured piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 13" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges and dough with 2 tbsp. oil. Arrange squash blossoms and tomato slices in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10 to 14 minutes. Remove pizza with a spatula. Top with spoonfuls of vegan ricotta, real ricotta or burrata; drizzle with olive oil and pepper