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Home » Recipes » Appetizers

Stuffed Zucchini Blossoms and Tomato Ricotta Pizza

Published: Jul 8, 2012 · Modified: Nov 15, 2021 by Chef Dennis Littley

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I love Stuffed Zucchini Blossoms!

I got out early Saturday morning to beat the heat and the crowds at our farmers market, but it seems I wasn’t the only one with the idea, it was packed! The market was full of fresh local fruit and vegetables, (we’re still waiting for field grown Jersey tomatoes)  it was a glorious sight!

Along with the produce, we also have a nice assortment of other culinary delights, with a free-range meat and egg vendor, and a clam truck, selling little necks and top neck clams. Normally I buy our clams at Wegman’s every week, and for farm-raised clams they’re pretty darn good and very consistent. I bought a bag of little necks and it’s been so long since I’ve had wild caught clams that I’d forgotten just how good they were! Needless to say, I’ll be buying clams at the farmers market for the rest of the summer!

3 fried zucchini blossoms on a white plate on top of a green napkin


 

But of course, the highlight of my day was finally finding my precious at our farmer’s market! The first blossoms of the year are always a special treat, and we savored each and every bite!

overhead view of tomato ricotta pizza with a sprig of basil on a pizza peel

 I’ve seen grilled pizza here and there, but not being a master griller, I thought I would try my hand at a more conventional approach using my pizza stone. I heated my grill using all four burners and then shut down the middle two to use a more indirect method of heating. Well, that didn’t work as well as I hoped, after 12 minutes the pizza still wasn’t done, so I cranked up the other two burners and that did the trick. I got some great color on the pie, and the bottom of the pizza was almost perfect.

tomato ricotta pizza with a sprig of basil on a pizza peel

You might also like my recipes for ten delicious appetizers.

If you’ve tried my Pizza or Zucchini Blossom recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook

ricotta tomato pizza with a sprig on basil on a pizza peel

Stuffed zucchini blossoms and grilled pizza

Chef Dennis Littley
Stuffed zucchini blossoms and grilled tomato ricotta pIzza are two great ways to celebrate the summer and the harvest of fresh veggies at your local market.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

Pizza Dough

  • 2 cups all-purpose flour 240 gm
  • 1 ½ teaspoon yeast 8 gm
  • 1 teaspoon sea salt 5 gm
  • 1 ¼ cup warm water 300 ml
  • 2 Tbs extra virgin olive oil 30 ml

Topping

  • 1 cup ricotta cheese
  • sprinkle of sea salt
  • sprinkle of black pepper
  • 2 Tbs grated romano cheese 30 gm
  • 1 large tomato sliced
  • 1 cup shredded mozzarella cheese 110 gm

Instructions
 

  • place the water, olive oil and yeast in the bowl of your mixer and allow yeas to sit for a few minutes. (water should be about body temperature)
  • Using your dough hook, add the flour and the salt and begin mixing.
  • mix for about two minutes, then turn out the dough onto a floured work area and knead the dough for a few minutes.
  • The dough should be fairly dry and elastic when finished kneading.
  • Divide dough into two balls, and allow to rest for about two hours (or overnight in the fridge)
  • dough will rise slightly but you won’t see a dramatic change.
  • When ready to make your pizza, flour your work area and flatten one of the dough balls*
  • As the dough spreads out, make the outer circle of the crust , using your fingers to make the indentations around the circle.
  • begin stretching the dough out until you have about a 12-14 inch circle.
  • It’s okay if the dough isn’t perfectly round, its rustic!
  • sprinkle some corn meal on your pizza peel and lay the formed dough on the peel
  • spread the ricotta cheese on the dough, then season with salt, pepper, and grated romano cheese.
  • Add tomato slices then top with shredded mozzarella.
  • Bake in a 450 degree oven or your closed grill until the dough has gotten nice brown color, and the bottom of the pizza is fully cooked.
  • Slice into 6 slices, top with chopped fresh basil and serve!

Notes

* you can use a rolling pin to roll your pizza dough out if that works better for you.

Nutrition

Calories: 500kcalCarbohydrates: 52gProtein: 21gFat: 22gSaturated Fat: 10gCholesterol: 56mgSodium: 846mgPotassium: 239mgFiber: 2gSugar: 1gVitamin A: 720IUVitamin C: 4.2mgCalcium: 308mgIron: 3.3mg
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Comments

    5 from 2 votes

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    Recipe Rating




  1. Laura @ Family Spice says

    July 20, 2012 at 9:57 am

    I need to try grilling a pizza. And I really need to try squash blossoms!! So much to do and what to do first?!

    Reply
  2. DB-The Foodie Stuntman says

    July 16, 2012 at 4:25 pm

    Not sure if you need to work on your technique because this looks good as is…

    Reply
  3. Kim - Liv Life says

    July 15, 2012 at 9:58 pm

    Oh, how I wish we could share some of your heat. Maybe not all of it… but I’ll take a few degrees off of your hands! We have been gray, drizzly and dreary for weeks and I’m SO ready for summer!
    As for the pizza on the grill, I don’t do it any other way!

    Reply
  4. ellenbcookery says

    July 15, 2012 at 9:25 pm

    That pizza looks awesome. I’m drooling at the computer screen!

    Reply
  5. Stephanie @ Eat. Drink. Love. says

    July 13, 2012 at 6:55 pm

    Ha! I live in FL and the only time I see armadillos is when they are roadkill on the side of the road :/

    I love white pizzas so this is right down my alley!

    Reply
  6. Gerry @ Foodness Gracious says

    July 13, 2012 at 1:40 am

    I really have to check out your blossoms recipe, I love those and always have them if I can at a local place I love to go to. They stuff them with some sort of ricotta mixture..
    Great meal!

    Reply
  7. Jody @ the hobby room says

    July 11, 2012 at 5:15 pm

    Don’t retire to Florida, retire to the PNW! We have no armadillos and LOTS of wild, fresh shellfish. Also not a lot of heat to get used to. It’s perfect. I am planning to stuff zucchini blossoms this year, but they are slow in coming and I’m getting impatient. Yours look so delicious.

    Reply
  8. Kimby says

    July 10, 2012 at 10:08 pm

    Chef Dennis, your grilled pizza looks like it turned out wonderfully. Also smiling about your armadillo observations! We have ’em here, but they keep their distance. Maybe if I grill some pizza, they’ll come closer. 🙂

    Reply
  9. Paula @ Vintage Kitchen Notes says

    July 10, 2012 at 9:46 pm

    The idea of ricotta on grilled pizza sounds amazing. Should try it, though our grilling season is far away, the oven stone might do a nice job. LOL on the armadillo story!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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