Our prettiest pizza, this is the one that customers are most likely to point to when they see it being carried through the dining room. The squash blossoms are laid out over the surface so they bake into the crust, and the pizza ends up looking like a painting. We put the burrata on after it comes out of the oven, and I love the cool creamy cheese on the hot, crispy pizza.

　　

Ingredients

makes 1 pizza (serves 1)

　　10 to 12 fresh squash blossoms, or as needed

　　1 round of Nancy’s Pizza Dough (page 126)

　　1 tablespoon extra-virgin olive oil

　　Kosher salt

　　1/4 cup Passata di Pomodoro (page 25) or tomato sauce

　　4 ounces burrata

　　Finishing-quality extra-virgin olive oil, about 1 tablespoon

　　Freshly gound black pepper

　　

Step 1

Trim and discard the stems from the squash blossoms. Cut a slit down the side of the blossoms, open them up with your fingers, and cut out and discard the stamens.

　　

Step 2

Prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).

　　

Step 3

Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Working from the outside of the pizza toward the center, and still leaving the rim clean, lay the squash blossoms in two concentric circles, plus 2 blossoms in the very center, with the outside of the blossoms facing up, covering the pizza in a single layer. Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Cut the burrata into four equal segments, place one segment onto each quadrant of the pizza, drizzle the finishing-quality olive oil, grind the black pepper over the burrata, and serve.

　　

Suggested Wine Pairing

Step 4

Biferno Rosso (Molise)

　　The Mozza Cookbook