One Tuesday a month, Pia’s school has Pizza Tuesdays. Since she obviously can’t have the delivery pizza that they order to the school, I always try to make homemade gluten free pizza the night before so she can have a few pieces in her lunch and feel like she is not so different.

So Monday I made pizza. And no, Pia and Coco did not eat this variety- theirs was tomato sauce, sausage and olives. This was the “grown up” pizza. Or, I should say, this was my pizza since Pete was trying to eat all of the sausage off of theirs. But whatever, I was happy to eat most of this myself.

It all started with the “OMG” moment in the grocery store when I saw these gorgeous squash blossoms. Typically I have to wait all year until I can find them at the summer farmers markets, which is rather sad because they are so beautiful and so delicious. But amazingly, the grocery store has started carrying the delicate blossoms in the fancy produce aisle next to the microgreens. Thank you grocery store.

I knew I had to make a pizza with them, and the most logical addition was a fresh herb pesto. Plus I love the color and the burst of sweetness that comes from the cherry tomatoes. Treat yourself soon ☺

This is how you make this pizza:

Prepare the crust according to these directions.

Preheat the oven to 400 degrees. Bake the crust, generously drizzled with olive oil at 400 for 15 minutes.

While the crust is par-baking, make the pesto: In the bowl of a food processor add the garlic, parsley, basil, oregano, almonds, lemon and olive oil. Pulse until you have a thick and somewhat smooth pesto sauce. Season to taste with kosher salt. Spread the pesto onto the par-baked pizza crust.

Add the squash blossoms and the sprinkle of cherry tomatoes. Bake for another 3-5 minutes.

Drizzle with olive oil and slice and serve immediately.