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Pandemic Pizza: Part 34

Submitted by Bethany on Mon, 09/06/2021 - 14:23

Did you know that the blossoms of any kind of squash are edible? Even pumpkins and gourds? You can eat them raw, batter and fry them, sauté them, stuff and roast them. They are very low in calories and do provide some nutritional benefits.

Although the garden is coming to an end, the rain and warm days are causing our squash, pumpkins and gourds to produce more flowers. But there isn’t time for fruit to develop. So, picking the blossoms is a form of birth control for the plant. And they provide a tasty treat however you choose to eat them.

So, when I thought about putting the blossoms on a pizza, I Googled it to see if anyone else has made a pizza topped with squash blossoms. Sure enough, there were several recipes. Those recipes inspired me to create a unique pizza of my own that also used some thinly sliced yellow squash. I garnished the pizza with the last of the chives, as most of it has gone to seed.

So, Sunday’s Creation: Squash Blossom Pizza…my pan crust sprinkled with oregano then topped with ricotta, Parmesan, yellow squash, pancetta, mozzarella, squash blossoms, sea salt & a fresh grind of pepper, garnished with a drizzle of honey and chives. (My gardener picked fresh blossoms for me!)

Thursday Doughday: Orange Curry Chicken & Rice, Stir-Fry Vegetables and homemade Garlic Naan.

Saturday (Friday Fruit) Pieday: Nectarine & Goat Cheese Pizza…my pan crust brushed with olive oil and topped with goat cheese, Parmesan, nectarines, pancetta, mozzarella and garnished with arugula.

Unfortunately, next week we will be skipping Thursday Doughday. Matthew is in quarantine due to an exposure to CoVid from his roommate, who was in the process of moving out. Matthew is high risk due to an immune deficiency, but so far has tested negative and is feeling well. We are praying that between a 3rd booster shot three weeks ago and an infusion of Regeneron (monoclonal antibodies) on Saturday he will remain negative.

In the meantime, I will see what I can do with plums and Brussel sprouts.


~Peggy Palmer-Johnson