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.
Chef Dennis Littley
extra virgin olive oil
sprinkle of sea salt
sprinkle of black pepper
grated romano cheese
large tomato sliced
shredded mozzarella cheese
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!
* you can use a rolling pin to roll your pizza dough out if that works better for you.