One of the first meals I had back here in the US was pizza with zucchini flowers. Quite delicious and perfect to use some of that delicious garden bounty that comes around this time of the year.
Ingredients
For the dough
-
- 1 lb flour
- 1 and 1/4 cup water
- 1 pinch activated dry yeast
- 1 tsp salt
For the topping
- 15-20 zucchini flowers
- 3-5 oz muenster cheese (or other mild melting cheese)
- 8-12 anchovies
- oil
Directions
For the dough
- Mix the flour and the yeast and add the salt and 1 cup of the water. Mix well and add as much of the remaining water as you need to get a soft dough.
- Place the dough in a bowl, cover loosely with plastic wrap and let rise for 8 hours outside or 24 hours in the fridge.
- About 1 hour before eating, gather the dough in a ball, stretch it and fold it in three. Repeat a couple of time waiting about 5 minutes in between.
- If you have it place a pizza stone in the oven, if you don’t a cookie sheet turned upside down will do the job. Turn on the oven at the maximum (for me 550F) and wait for it to come to temperature.
- Cut the dough in two and spread and stretch it as thin as you can. Take the stem off the zucchini flowers and spread on the pizza. Add the anchovies thorn in little pieces, top with the thinly sliced cheese and a drizzle of oil.
- Place the pizza on a pizza peel and slide on the pizza stone (or cookie sheet) in the hot oven and cook until the crust is golden brown (3-7 minutes). I find a piece of parchment paper helps with the sliding the pizza on and off the pizza peel and stone.