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    Ask Chef Dennis » Recipes » Starters » Finger Food Recipes » Stuffed Zucchini Blossoms and Tomato Ricotta Pizza

    Stuffed Zucchini Blossoms and Tomato Ricotta Pizza

    Published: Jul 8, 2012 · Modified: Nov 15, 2021 by Chef Dennis Littley · 26 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 2 votes
    Jump to Recipe Print Recipe

    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
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    5 from 2 votes

    Stuffed zucchini blossoms and grilled pizza

    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.
    Prep Time20 mins
    Total Time20 mins
    Course: Appetizer
    Cuisine: American
    Servings: 4
    Calories: 500kcal
    Author: Chef Dennis Littley

    Ingredients

    Pizza Dough

    • 2 cups all-purpose flour 240 gm
    • 1 ½ tsp yeast 8 gm
    • 1 tsp 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
    Prevent your screen from going dark

    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: 500kcal | Carbohydrates: 52g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 846mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 4.2mg | Calcium: 308mg | Iron: 3.3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Stephanie @ Eat. Drink. Love.

      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
    2. Gerry @ Foodness Gracious

      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
    3. Jody @ the hobby room

      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
    4. Kimby

      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
    5. Paula @ Vintage Kitchen Notes

      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
    6. Betty Ann @Mango_Queen

      July 10, 2012 at 11:01 am

      5 stars
      What a great pairing you have here! The zucchini blossoms look amazing and the tomato pizza looks so inviting. I must make this for my family. Bookmarking this one. Thanks again, Chef Dennis! Stay cool 🙂

      Reply
    7. Mari @ Mari's Cakes

      July 10, 2012 at 10:53 am

      Hola Dennis! I just took a break from painting my house, and I am left mouth watered with this delicious pizza. It looks very tasty!

      Reply
    8. Lea Ann (Cooking on the Ranch)

      July 10, 2012 at 7:15 am

      i’m on Lisa’s side…no alligators please. 🙂 I’ve never been able to find squash blossoms. I think I’m going to have to grow my own plants just to pick them. I need to learn how to grill pizza also. I think I”m afraid. You’ve given me inspiration. Looks great for your first try.

      Reply
    9. Brian @ A Thought For Food

      July 09, 2012 at 9:07 pm

      What about squash blossoms on top of the pizza? Both look fabulous and that would just be an amazing combo!

      Reply
      • Chef D

        July 09, 2012 at 9:15 pm

        oh I’ll definitely be getting to that later! Squash blossom pizza sounds like a wonderful idea!

        Reply
    10. anna

      July 09, 2012 at 8:36 pm

      what a pretty pizza, and an excellent use of ricotta! cheese, tomato, and basil. does it get any better than that?

      Reply
    11. deana@lostpastremembered

      July 09, 2012 at 7:03 pm

      Wonderful combinations…. but please don’t eat the armadillos… they are so adorable! We have possums all over and they are kind of cute too.. guess I have a varmint crush!

      Squash blossoms are in the air these days and the market. Stuffing them and grilling them or au naturel.. delish –– I don’t think you can go wrong with them.

      Reply
    12. Anna

      July 09, 2012 at 4:18 pm

      5 stars
      I feel the same way about the heat index. Once the temp gets above 100 I don’t care how hot it feels – hot is hot! The pizza looks amazing, Chef! And those zucchini blossoms – truly tempting!

      Reply
    13. Larry

      July 09, 2012 at 3:37 pm

      Your pizza looks delicious and we’ve gotten to where we use the grill most of the time. With many available male blooms on my plants I really need to try the stuffed blooms.

      Reply
    14. Wendy Irene

      July 09, 2012 at 8:29 am

      Chef Dennis, I hope you and Lisa have a great trip to Florida! Let us know how it goes 🙂 It makes me happy knowing you found your precious!!! Every time I see the blossoms whether it is at a store, a market or on TV they always remind me of you.
      Enjoy your week!

      Reply
    15. IdaBaked

      July 09, 2012 at 4:23 am

      Having lived in Florida for the last six monfhs, I can add rafher large frobs fo your list. 🙂

      But, it never gets too hot not have great pizza!!

      Reply
    16. Kristina

      July 08, 2012 at 10:32 pm

      squash blossoms are one of my summer favorites – I’ve always wanted to make my own, yours looks like a good recipe to try!

      thanks for sharing and stay cool, stay clear of the armadillos 😉

      Reply
    17. Laura (Tutti Dolci)

      July 08, 2012 at 10:32 pm

      I have squash blossom envy and that pizza looks divine! Love the idea of throwing it on the grill, will definitely be trying!

      Reply
    18. kelly (@kelly_bakes)

      July 08, 2012 at 10:32 pm

      The pizza sounds delicious. I was so excited to get a grill with the patio at my new apartment and I haven’t even used it yet! Maybe this will be motivation 🙂

      I love zucchini blossoms! They’re delicate and a wonderful treat that makes me think of summer. My dad would batter them and then fry zucchini and squash in flour/egg/crumbs along side of them. It’s not summer til there’s fried squash & blossoms! mmm…

      Reply
    19. Joanne @ Fifteen Spatulas

      July 08, 2012 at 10:19 pm

      Beautiful post Dennis! Both the pizza and the blossoms look amazing!

      Reply
    20. Jen @JuanitasCocina

      July 08, 2012 at 10:18 pm

      We have armadillos in Texas. They don’t do anything but eat your garden.

      It’s the possums you have to worry about. I wonder if Florida has possums??? 😉

      Your pizza looks AMAZING!!!

      Reply
      • Chef D

        July 09, 2012 at 6:47 am

        we have possums in New Jersey, they are a bit on the strange side!

        Reply
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