We are using the last of the season squash blossoms to make this delicate and light home-made pizza. Deceptively easy dinner the whole family will love.

Ingredients

• 1 jar of Chef Silvia Barban's Cherry Tomato Sauce
• Store bought pizza dough (or you can follow Chef Silvia's recipe here)
• 6 pieces of fresh mozzarella
• 6 squash blossoms
• 1 baby zucchini, cut into thin slices plus the leaves of the zucchini blossom if available
• 10 cherry tomatoes, cut in half
• Fresh basil
• EVOO

Preparation

1. Prepare the squash blossoms: rinse, remove stems and open flower to remove pollen bulb
2. Roll out dough into a circle and place on an oiled, round pizza pan (we like the one with holes on the bottom), but a regular sheet pan will do
3. Preheat the oven to 500F
4. Using a ladle, spoon the Cherry Tomato Sauce onto the pizza, leaving out the edges. 
5. Cook pizza for 10 minutes.
6. After 10 minutes, add mozzarella, squash blossoms, zucchini, cherry tomatoes, and EVOO, and cook for another 3 minutes. 
7. Top with fresh basil leaves and more EVOO
8. Cut the pizza and serve it up!