Squash Blossom Pizza with Pumpkin Seed Pesto

Servings: 4 | 40 minutes | 250 kcal

This recipe is a nod to Italian cuisine with a twist. Traditionally, squash blossoms are stuffed with cheese and fried. In this recipe, we're giving it a modern, vegan twist, and believe me, you won't miss the cheese.

Back in my hippie days, we used to throw the most epic garden parties. Someone got the crazy idea of throwing squash blossoms on a pizza. A dash of improvisation, a tad of experimentation, and voila! The Squash Blossom Pizza was born.

Ingredients

1 pieces Pizza dough
12 pieces Squash blossoms
1 cups Pumpkin seeds
2 pieces Garlic cloves
1 teaspoons Lemon zest
2 tablespoons Olive oil
1 teaspoons Cayenne pepper
0.5 teaspoons Salt

Instructions

Start by preheating your oven to 500°F (260°C). If you have a pizza stone, now is the time to put it in the oven.
Next, let' make the pesto. In a food processor, add the pumpkin seeds, garlic cloves, lemon zest, olive oil, cayenne pepper and salt. Pulse until you have a coarse paste.
Roll out your pizza dough on a well-floured surface. If you're feeling ambitious, try throwing it in the air like a real pizzaiolo. Just make sure your cat is out of the room.
Spread the pumpkin seed pesto evenly on the pizza dough, leaving a small border for the crust. Arrange the squash blossoms on top.
Bake the pizza in the preheated oven for about 10-15 minutes, or until the crust is golden and crisp.
Remove the pizza from the oven and let it cool down a bit before slicing. Enjoy your floral pizza with a glass of vegan wine. Buon appetito!