I got the idea for this squash blossom pizza from Nancy Silverton. Back when Pizzeria Mozza first opened I used to stand in line for one of the lunchtime no reservation required seats at the pizza bar. Not only did I like the no reservation required bit. But I loved sitting at the bar facing the pizza oven– almost nose to nose with Nancy. Nancy inspected every pie as it came out of the oven and put the final touches on each one herself. It’s why you’ll always find a bundle of dried oregano tied up with string in my kitchen, ready to be shaken into some dish. Pizzeria Mozza is also where I became mesmerized with the graphic detail of gauzy zucchini flowers as they were arranged onto each squash blossom pizza. I copied that arrangement here. However I don’t have a wood fired oven so I had to adapt the pie for my kitchen.
Let’s face it– even with a great dough recipe, pizza is very hard for the home cook to perfect. Most of our kitchens are just not equipped with an oven hot enough to do the job well. But smaller flat-bread versions like pizzettes or calzoni are much easier to handle at home. So I developed a dough just for that purpose, it’s from my first book Savory Pies or you can find the recipe here on my blog. I promise you– with a good pizza stone and a 500 degree oven– you’ll be pleased with these little pies and their chewy, slightly charred crusts.
Skillet Squash Blossom Pizza
But sometimes you just want to share a pizza with a friend. There’s something communal about sliding off a slice and placing it on someone’s plate for them. So until I get a pizza oven in my back yard I’ll be making most of my homemade full-sized pizzas either on the grill or in a cast iron skillet. They’re fun, tasty and very adaptable. This squash blossom pizza is no exception, I just wonder what Nancy would think of crème fraîche? GREG