Summer Squash Blossom Pizza


• 1 tablespoon olive oil
• 5 medium size summer yellow squash

• Oregano or basil leaves (torn into small bits)• 2 teaspoons of salt
• 2 cups grated gruyere cheese

• 3 tablespoons plain breadcrumbs• summer squash blossom flowers


  1. Heat your oven to 500°F with a rack in the center.

  2. Brush olive oil on two 9×13-inch quarter-sheet pans.

  3. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

  4. Grate squash using large holes on grater. In a large bowl, toss together the squash and salt. Let stand for at least 20 to 30 minutes until the squash has wilted and released its water.

  5. Drain the squash in a colander and then use your hands to squeeze out as much water as possible. You can use a cheesecloth to help drain the water.

  6. In a large bowl, toss the squash with the gruyere shreds. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper.

  7. Spread the squash mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges.

  8. Sprinkle the top with bread crumbs. Arrange the squash blossoms on top.

  9. Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, sprinkle fresh oregano or basil on top & cut into squares.

  10. Drizzle with Olive Oil

Basic Pizza Dough


  • 2 cups minus 1 tablespoon all-purpose or bread flour

  • 1 1/4 teaspoons instant or active dry yeast

  • A heaped 1/4 teaspoon fine sea or table salt

  • 2/3 cups room temperature water


    1. In a medium bowl, stir together the flour, yeast and salt.

    2. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds.

    3. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.