Dr. Amy Sapola
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1 purchased or Homemade Pizza Dough, we used a pre-made/pre-baked gluten free pizza dough
olive oil, for spraying
1 ½ cups Whole-milk Ricotta Cheese
½ cup Shredded Pecorino Romano, divided
1 egg yolk
1 garlic clove, minced
¼ cup basil, we used opal
½ tsp Black Pepper
3 medium squash blossoms, stems trimmed and cut open to lay flat
2 tbsp Honey
1 tsp Sea Salt
Garnish with The Chef's Garden Flower Sprinkles
3 1/2 to 4 cups bread flour, plus more for rolling
1 tsp sugar
1 envelope instant dry yeast
2 tsp kosher salt
1 1/2 cups water, 110 degrees F
2 tbsp olive oil, plus 2 teaspoons
Once the pizza dough is prepared, see below, dollop ricotta mixture over dough, then spread using the back of a spoon. (A few bare spots are OK; leave a 1/2-inch border.) Add the squash blossom and spray with olive oil. Bake until blossoms are wilted and crust is well browned approximately for 8 minutes.
Preheat oven to 500°. In a medium bowl, stir together the ricotta, Pecorino Romano, egg yolk, garlic and pepper.
To serve, drizzle hot pizza with honey and sprinkle with flower sprinkles, fresh basil and sea salt.
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Let dough stand at room temperature, covered, for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
On a lightly floured surface, press or roll dough into a thin, 14-inch circle. Transfer dough to prepared pan. Lightly brush dough with more oil.
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