I've had this picture hanging around for a few weeks now. On one of my trips to the Broad Ripple Farmer's Market, I hit the jackpot of fresh produce, particularly with the corn and squash blossoms. Indiana is known for corn, but it really does taste so much better here. I found myself eating the corn kernels without even cooking them. They were so sweet and tender.
I decided that I wanted to make something to combine the squash blossoms and the corn, and I came up with a Squash Blossom pizza. They pictures I took didn't turn out so great, but trust me, it tasted heavenly. Here's how I made my pizza.
Prepared pizza dough or crust (I got the pre-made dough from Trader Joe's)
red pepper flakes
1 ear of sweet corn
6 squash blossoms, stem, stamen and rough portion removed
Italian cheese blend
Form your dough into a pizza, and preheat the oven to the direction's temperature. Place your pizza dough onto a baking sheet if it is not already baked. Pour a little (maybe a tablespoon or two) olive oil onto your dough. Spread it out. I used a pastry brush to evenly distribute the olive oil. Then sprinkle the spices onto the crust of the pizza. Use as much or as little as you like...everybody's taste are different. Sprinkle a little bit of cheese, then add as much prosciutto as you like. Sprinkle on about an ears worth of corn. Top your pizza with the squash blossoms and lots of cheese. Place in the oven and bake according to package directions. I like to take my pizza off the baking sheet once the dough is stable so that the bottom can get crisp as well. I finally like to turn on the broiler in the last few minutes so that the top of the cheese gets bubbly and brown. If you do this, be sure to watch it carefully.
That's all! It hit the spot and was not a typical pizza.... just my type of thing. Scott and I gobbled it right up!
Here are some more pictures from the Broad Ripple Farmer's Market. Now you can see why I keep talking about it!