Pizza Sol Di Fior Recipe
Squash Cream, Zucchini Blossoms, Parmigiano Reggiano, Smoked Provolone
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Ingredients
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Squash Cream
Pizza Toppings
Method
Squash Cream Preparation
- 1
- 2
Cook the Squash
Peel and cube the squash, then add it to the pot with the cooked onion and garlic. Stir for a minute, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer for 15-20 minutes until the squash is tender.
- 3
Blend the Cream
Once the squash is tender, use an immersion blender to puree the mixture until smooth. Season with salt, black pepper, and nutmeg to taste. Set aside.
Pizza Assembly and Baking
- 4
Preheat the Oven
Preheat your oven to 250°C (482°F) or as hot as it can go for pizza baking.
- 5
Prepare the Pizza Base
Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet lined with parchment paper.
- 6
Spread the Squash Cream
Spread a generous layer of the prepared squash cream over the pizza base, leaving a small border for the crust.
- 7
Add the Toppings
Arrange the zucchini blossoms evenly over the cream. Grate the Parmigiano Reggiano and smoked provolone cheeses, then sprinkle them over the top. Drizzle with 1 tablespoon of olive oil.
- 8
Bake the Pizza
Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly and melted.
- 9
Garnish and Serve
Once baked, remove the pizza from the oven and garnish with fresh basil leaves. Slice and serve hot.
