May 23, 2013

Garden Bounty - Squash Blossoms

Ever wonder what to do with all that squash?  If you seem to have too much, consider using the blossoms to make something yummy.
Because this ...

Could become this ...

Squash-Blossom Focaccia


tablespoon(s) olive oil 
2 tablespoon(s) olive oil, for pan 
1 pound(s) store-bought pizza dough, at room temperature 
1/2 cup(s) fresh ricotta 
1/2 cup(s) (about 2 ounces) grated Parmesan cheese 
1 teaspoon(s) salt 
1 teaspoon(s) freshly ground pepper 
8 squash blossom

  1. Preheat oven to 450 degrees F. Meanwhile, grease a 9- by 13-inch baking pan with 2 tablespoons 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 minutes.
  2. Transfer pan to a wire rack to cool for 5 minutes. 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 minutes. Remove from oven and drizzle with remaining oil before serving.
And if you care to... Lighten up. Grease your pan with cooking spray instead of oil, and swap in whole-wheat dough and fat-free ricotta. Then reduce Parmesan to 1/4 cup. You’ll save 9 grams of fat and 77 calories.

This post was written by Mindi at Red Dog Barkery. Visit the Etsy shop for durable, yet fashionable goods, or the blog for bits that are sure to whet your appetite. 


Julie{isCocoandCocoa} said...

Yum! Now I wish we had grown squash this year

Bespangled Jewelry said...

I love squash! This recipe looks delicious! Pinning for later. Thanks for sharing :)