Ricotta and Squash Blossom Pizza
yield: 3
total time: 65 minutes
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
Thank you for visiting our website. Hope you enjoy Ricotta and Squash Blossom Pizza above. You can see more 17 italian fried squash blossom recipe Deliciousness awaits you! to get more great cooking ideas.