Ricotta & Squash Blossom Pizza
A delicate, summery pizza topped with creamy ricotta, fragrant basil, tender squash blossoms, and a hint of lemon. The flavors are mild, elegant, and beautifully Mediterranean — and the recipe is easy.
⏱ Time
Prep: 15 minutes
Cook: 12–15 minutes
Total: ~30 minutes
⭐ Ingredients
For the Base
1 ball pizza dough (store-bought or homemade, ~250–300 g)
2 tbsp olive oil
1–2 cloves garlic, minced
½ tsp dried oregano
Salt & black pepper to taste
Toppings
1 cup ricotta cheese
Zest of ½ lemon
1–2 tbsp grated Parmesan (optional)
8–10 squash blossoms (zucchini flowers), stems trimmed
1 cup fresh mozzarella, sliced or shredded
6–8 fresh basil leaves
Optional: drizzle of hot honey or balsamic glaze for serving
Quick Ricotta Mix
In a small bowl, mix:
Ricotta
Lemon zest
Pinch of salt & pepper
Optional: 1 tsp olive oil
This makes it creamy and flavorful.
🍕 Instructions
1. Prep the Dough
1. Preheat oven to 230–250°C (450–500°F).
2. Roll out the dough to a thin circle or oval.
3. Place on a baking sheet or pizza stone.
2. Season the Crust
Brush with olive oil.
Add garlic, oregano, salt & pepper.
3. Add the Cheese Base
1. Spread the ricotta mixture evenly.
2. Add mozzarella on top.
3. Sprinkle Parmesan if using.
4. Add Squash Blossoms
Gently open each blossom and lay it flat on the pizza.
Arrange evenly (they wilt beautifully once baked).
5. Bake
Bake for 12–15 minutes until:
crust is golden
cheese is melted
blossoms lightly crisp at edges
6. Finish
Add fresh basil.
Optional drizzle: hot honey, olive oil, or balsamic glaze.
Slice & serve hot.
💡 Tips & Notes
No squash blossoms? Use thin ribbons of zucchini.
Add chili flakes if you want a spicy kick.
For a more savory taste, add caramelized onions or roasted garlic under the ricotta.
Make it extra rich with a small spoon of pesto under the ricotta.
🍽 Nutritional Information
Calories: ~180
Protein: 9 g
Carbs: 18 g
Fat: 8 g
Fiber: 1 g