Grilled Pesto Pizza with Squash Blossoms
Grilled Pesto Pizza with Squash Blossoms
Rated 5.0 stars by 1 users
Ingredients
- 2 pounds pre-made pizza dough
- ¼ cup cornmeal
- 1 bunch basil
- ¼ cup Parmesan cheese, grated
- 3 tablespoons walnuts
- 3 garlic cloves
- ¼ cup olive oil, plus 2 tablespoons
- 1 tablespoon salt
-
Morton & Bassett Smoked Whole Black Peppercorns with Grinder
-
Morton & Bassett Jalapeño Flakes
- 1 cup ricotta cheese
- ½ cup fontina cheese, grated
- 1 zucchini, thinly sliced
- 1 spring onion bulb, thinly sliced
- 4-6 squash blossoms
Directions
Preheat the grill to 400-500° F. If using a pizza stone, set stones on the grill before heating and allow to heat with the grill.
Prepare the pesto. Combine basil, walnuts, 2 tablespoons olive oil, garlic cloves, salt, and freshly ground M&B Smoked Whole Black Peppercorns into a mortar. Grind until a paste forms, adding more olive oil as necessary. Set aside.
Split pizza dough into two balls. Gently stretch each ball of dough into 12 inch pizzas. Sprinkle cornmeal on your surface, lay down the dough, and lightly cover with 1-2 tablespoons olive oil. Transfer to the pizza stone and bake for 7-8 minutes.
While the dough pre-bakes, spoon ricotta into your squash blossoms (about one tablespoon per flower).
Pull the partially baked dough from the grill. Layer a generous serving of pesto on each pizza and evenly spread. Top with fontina cheese, zucchini slices, spring onion slices, ricotta stuffed squash blossoms, and dollops of ricotta. Sprinkle M&B Jalapeño Flakes on the pizza and place back on the pizza stone. Bake on the grill for 10 minutes, or until the crust is golden brown.
Top pizza with a drizzle of olive oil and fresh herbs.