Ricotta and Squash Blossom Pizza

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 1 1/2 cups warm water about 110 degrees F
• 2 1/2 cups bread flour
• 1 cup all-purpose flour
• 2 teaspoons fine sea salt
• 2 tablespoons olive oil
• 1 1/2 tablespoons honey
• 2 cups fresh basil leaves packed
• 5/16 cup toasted walnuts lightly, roughly chopped
• 5/16 cup grated Parmesan cheese
• 4 garlic cloves roughly mined
• 1 teaspoon lemon juice fresh squeeze
• 1/2 cup olive oil
• salt to taste
• pepper to taste
• 1/2 zucchini thinly sliced
• 6 squash blossoms  stamens removed
• 3 tablespoons pesto
• 1/2 cup shredded mozzarella cheese
• 5/16 cup Fontina shredded
• 5/16 cup ricotta whole milk
• grated nutmeg freshly
• salt to taste
• pepper to taste

Nutrition

• Calories : 1340 calories
• Carbohydrate : 139 grams
• Cholesterol : 50 milligrams
• Fat : 72 grams
• Fiber : 9 grams
• Protein : 37 grams
• SaturatedFat : 17 grams
• Sodium : 2510 milligrams
• Sugar : 13 grams