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squash blossom, roasted tomato & pesto pie

squash blossom, roasted tomato & pesto pie

Adapted from Two Of A Kind Cooks

Servings 1 large pie or 2 small pies
Author Rosemary Stelmach

Ingredients

For the tomatoes

  • 16 ounces cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the pizza

  • 16 ounces prepared pizza dough
  • 1/2 cup basil pesto (about 4.5 ounces)
  • 1 garlic clove, minced or grated
  • 18 to 20 ciliegine (small mozzarella balls), halved (about 6.5 ounces)
  • 1 cup grated Asiago cheese (about 4 ounces)
  • 8 to 10 squash blossoms
  • chopped fresh oregano, for garnish

Instructions

For the tomatoes

  1. Preheat oven to 350°F.  Line a rimmed baking sheet with parchment paper, if preferred.

  2. Place tomatoes on the prepared baking sheet.  Drizzle with olive oil and season with salt, pepper and chopped thyme; toss to coat.

  3. Bake for 30 minutes.  Let cool completely before using.

For the pizza

  1. Preheat oven to 450°F.

  2. On a lightly floured surface, roll out the prepared dough to the desired shape and thickness. (If the dough is resisting, let it sit for about 5 minutes.) Transfer to baking sheet or pizza pan lined with parchment paper.

  3. Spread pesto over the dough in an even layer all the way to the edges and then sprinkle with garlic.
  4. Place ciliegine and roasted tomatoes evenly on pizza.  Sprinkle with Asiago cheese and lay squash blossoms over the top.  Season with salt and pepper.

  5. Bake for 12-15 minutes or until golden.  Garnish with fresh herbs.  Serve immediately.