These mini pizzas with zucchini blossoms are gorgeous ... and fun for kids to assemble all by themselves.
Pizza dough Ingredients:
1 package Yeast (the small little square)
½ cup warm water
1 ¼ cups warm water and 2 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
4 cups bread flour
1 ½ tsp salt
Mix the yeast and ½ cup warm water gently. Let it sit for ten minutes. Add the rest of the water and the oil. Mix the flour and salt in a big bowl. Add the liquid to the flour mixture slowly, while mixing with a big spoon. Turn this mixture out on to a floured surface. Knead for 10 minutes or so. Then drop your dough ball into an oiled plastic bag. Let it rise in a warm place for about 2 hours.
Pizza Topping Ingredients:
8 ounces fresh ricotta cheese
2 cloves grated garlic
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp chopped fresh herbs
salt and freshly ground black pepper
4+ zucchini blossoms, rinsed and dried
Pre-heat oven to 475 with either a pizza stone or a cookie sheet on the middle rack. Divide the dough into four balls, lay them on four sheets of parchment paper and press one ball at a time into a circle with your fingers.
In a medium bowl, mix together ricotta cheese, garlic, olive oil, herbs and salt and pepper. Divide cheese topping evenly between the four pizzas and spread in an even layer on top of the crust. Cut the zucchini blossoms open a little to spread them out on the pizzas. One by one, transfer pizzas to the stone or cookie sheet in the very hot oven. Bake for 10 to 15 minutes.
Makes 4 pizzettas