Saturday, August 8, 2015
I don’t know about you but I feel like summer is going by at warp speed. I have been fighting with some kind of rodent that seems intent upon destroying the garden. I have named him bad rodent (I know that’s not very original) and since the garden is fenced, bad rodent tunnels underground and eats the roots of my plants. I keep destroying the tunnels but to no avail. If anyone has any ideas?
This should be my final squash blossom recipe of the summer. Here I prepared a pizza. To begin with I made and rolled out the pizza dough and then applied a very thin coat of pesto. Usually I make my own but basil does not grow so well on the coast so I bought some pre-made from Costco. It really is delicious. Next the mozzarella and Parmesan cheese was added. I then cut 6 squash blossoms completely on one side and laid them out flat along the bottom edge all the way around the dough. In the middle I placed zucchini slices and added a dollop of ricotta cheese. We both enjoyed this combination as it was quite tasty.
Recipe for dough from What’s Gaby Cooking click here…..
1 pizza dough
1 to 2 tablespoons of prepared pesto
6 squash blossoms (for prep instructions click here)
1 medium zucchini squash (sliced thinly)
1 cup mozzarella
¼ cup Parmesan cheese
1 tablespoon ricotta cheese (optional)
In a medium-sized skillet add 1 tablespoon of olive oil and sauté zucchini slices until lightly browned. Drain on a paper towel and set aside.
To the prep area where you will be rolling out the dough, add a small sprinkling of flour, then place dough on the area. Using a rolling pin roll out dough picking up dough and moving it a little in the same direction around and around until dough is rolled out to your liking. (I like mine on the thin side).
Measure 1 to 2 tablespoons of pesto onto the dough and using a baking or pastry brush spread across dough leaving a small edge around the very edge of the pizza. Add both mozzarella and Parmesan cheese.
Take each zucchini blossom and completely cut one side. Spread out flat along the bottom of the pizza leaving the edge connecting them all like a flower. Place zucchini slices side by side in a circle to fill in the middle.
Add a dollop of ricotta cheese if desired. Bake for 10 to 13 minutes until crust is golden brown. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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