WI Whisk Recipe of the Week - Squash Blossom Garlic Scape Pizza
Posted from The Leek and the Carrot on June 14, 2017 | Recipe
The "by-products" of the summer harvest are some of our favorite farmers' market delicacies. Garlic scapes pair wonderfully with squash blossoms in this light pizza with a simple ricotta sauce. For full details, visit The Leek and the Carrot.
- 1 batch of your favorite pizza dough
- 1/2 c. whole milk ricotta
- 4 garlic scapes
- 12 squash blossoms
- 1 T. Olive oil (or substitute sunflower oil!)
- 1/4 t. Kosher salt
- 1/4 t. fresh ground pepper
- 1/4 t. red pepper flakes
- 1 oz, shaved with a vegetable peeler Parmesan
Preheat oven to 500 degrees. Roll out your pizza dough on a well-floured counter. Lay out on an oiled cookie sheet. Bake crust for 5 minutes.
Remove crust from oven. Spread ricotta evenly on top. Add garlic scapes and press them gently into the ricotta (I did not do this and my scapes kept falling all over the place). Arrange the squash blossoms on top. Drizzle with olive oil and sprinkle with seasonings. Bake for 10 minutes.
Remove from oven. Add shaved parmesan. Bake 5 minutes longer until crust is golden brown and crisp.