Monday, July 8, 2013

Squash-Blossom Focaccia

Oh my, this was so surprisingly good!!  Way easier (and healthier!) than Stuffed Squash Blossoms.  It just makes me smile to think that those lovely blossoms can be so delightfully delicious....

Source:  Country Living Magazine, June 2013

2 T. olive oil, plus 2 T. for pan
1 pound store-bought pizza dough, at room temperature
1/2 c. fresh ricotta
1/2 c. grated Parmesan cheese (about 2 oz.)
1 t. salt
1 t. freshly ground black pepper
8 squash blossoms

Preheat oven to 450 degrees.
Meanwhile, grease a 9x13" baking pan with 2 T. oil.  Place dough in pan; press it with fingers to dimple, and then stretch it to the corners of the pan.  If dough springs back, let it rest 10 minutes and stretch again.  Bake for 8 min.

Transfer pan to a wire rack to cook for 5 min.  Spread ricotta atop bread; then sprinkle on half of Parmesan, plus salt and pepper.  Arrange squash blossoms atop cheeses, as shown.  Sprinkle on remaining Parmesan.  Bake until bread is golden, 10 min.  Remove from oven and drizzle with remaining oil before serving.

Note - Instead of prepping the dough like focaccia, I simply turned it into a pizza.

Yield:  6 slices

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