Squash Blossom & Jalapeno Pizza
Squash blossoms are just so appealing to me! Pretty, tasty, and very much in season.
Squash blossoms really should be eaten the same day they are picked, but I bought a bunch of day-old blossoms at the Farmers Market and sauted them with jalapeno and garlic to create this delicious pizza. While not at their prettiest, they still tasted good.
Before using squash blossoms, you need to clean them, so remove the stalks and the spiky leaves at the base, and remove the stamens from inside. Swish them around in water to make sure there are no bugs hiding out inside the flowers.
Here's some favorite squash blossom recipes from last year:
And the current recipe:
Squash Blossom & Jalapeno Pizza:
Trader Joe's plain pizza dough
1 Tbsp butter
1 clove garlic, minced
1 jalapeno (mine was red), seeded, hot ribs removed, finely chopped
1 bunch squash blossoms, cleaned and trimmed
3/4 cup grated cheddar cheese
1 tsp olive oil
Salt & pepper
Pre-heat the oven to 450F degrees. Roll out the dough, well floured, to desired thinness.
Melt the butter in a non-stick saute pan and cook the garlic for one minute over med-low hear. Add the jalapeno and cook for two minutes. Add the squash blossoms and sauted until lightly browned and crispy.
Cover the crust with 1/2 cup of grated cheddar. Add the squash blossom and spread evenly. Top with the remaining cheese. Brush the edge of the dough with olive oil. Season.
Cook for 10-12 minutes.