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.
Recipe: Squash Blossom and Fresh Herb Pesto Pizza
- 1 recipe gluten free pizza crust
- Fresh Herb Pesto:
- 2 cloves garlic, minced
- ½ cup fresh flat leaf parsley
- ½ cup fresh basil leaves
- 1 tablespoon fresh oregano
- ¼ cup raw slivered almonds
- 2 tablespoons lemon juice
- ¼ cup olive oil
- kosher salt
- ½ cup cherry tomatoes, cut into quarters or halves
- 3-5 squash blossoms
- olive oil to drizzle
- 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 and 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.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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What a gorgeous pizza! I adore squash blossoms and that herb pesto sounds incredible. Sure to be much better than those delivery options ;).
Thank you Laura! I couldn’t agree more about the delivery 🙂
Ok, this is too gorgeous!!
thank you very much Tieghan!!
🙂 Pia has a wonderful mom (is important to understand young boys/girls feelings) and your pizza looks delicious…. I’m italian and never tried this combination… I will for sure!
Thank you SO much ALice- that is incredibly nice of you 🙂
I’m so into this grown up pizza!! Beautiful clicks!!
Thank you very much Marla 🙂
What a nice spring salad! Love the pesto ‘sauce’!
This pizza looks like a slice of heaven! YUM.
Thanks Maria! vegetarian!
Aww so sweet of you to make sure Pia has something for Pizza Tuesday! She probably has all her classmates gawking over her’s instead of the delivery though anyway 🙂 this is lovely!!
Thanks Julie 🙂
This is soooo gorgeous, Heather. I just adore squash blossoms. Genius idea to put them on pizza.
I love them too liz! thank you!
This pizza is just gorgeous, Heather!
thank you Lauren!
Wow!! Your pizza is so gorgeous! I love all the colors. The combination of squash blossoms and pesto sounds absolutely delicious!
Thank you SO much Mary Frances!
I need this pizza in my life right now! Delicious!!!
Wow….this is so beautiful! I am waiting for my zucchini plants to blossom to try eating them…I’m not a huge flowery taste person, as in, flowery teas or ultra flowery Reislings, etc. But whenever I see them stuffed with cheese and fried..I just FEEL like I will love them.! Again, GORGEOUS pizza!
Oh yeah Katie- it’s hard to go wrong stuffing them with cheese and frying them. But in general- they are not flowery when you taste them plain either.