This is from Nancy Silverton’s The Mozza Cookbook, and it may be the best pizza I’ve ever had! Part of what makes it so special is squash blossoms can be hard to come by. The cool creamy burrata on top makes it decedent!
20 squash blossoms
1 round of pizza dough
1 TBSP olive oil
1/4 c tomato sauce
4 oz burrata
Finishing qualify olive oil
Preheat oven to 500.
Remove the stem stamen/pistol from the blossoms. The best way to do this is to use kitchen sheers to cut about 3/4 of the way through just below the stem and pull the stem and stamen/pistol out.
Roll out the dough. Brush with olive oil and season with salt. Spoon sauce over the dough. Lay the blossoms in a concentric circle with the petals facing out.
Bake for 8 – 12 minutes until brown and crispy.
Remove pizza and cut into slices. Cut the burrata into equal chunks and place on each slice of pizza, drizzle with finishing quality olive oil, grind pepper over burrata and serve.