Zucchini Flower Pizza with Brown Butter Ricotta
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Cook time: 
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Serves: Serves 2
This simple pizza is slathered in homemade brown butter ricotta, covered in zucchini blossoms, and sprinkled with parmesan cheese. It's the perfect summer pizza!
  • 1 quart whole milk
  • 1 pint half and half
  • 2 Tlbs. apple cider vinegar
  • 2 Tlbs. unsalted butter
  • ½ tsp. salt
  • 1 ball of dough (I used one for a 12-inch pizza, but you could also use one for a 14-inch pizza)
  • 12-15 zucchini blossoms
  • ½ cup parmesan cheese (plus more for garnish)
  • 2 tsp. olive oil
  • ¼ cup kale and broccoli micro greens (optional)
  1. Preheat oven to 550 degrees. Put a pizza stone in the oven and let heat for at least 15 minutes.
  2. Line a sieve or fine colander with paper towels.
  3. Add milk and half and half to a large pot. Bring to a boil and reduce to a simmer. Stir in apple cider vinegar. Stir until the curds are completely separated (the mixture will look curdled).
  4. Pour the mixture into the paper towel-lined sieve. Let drain while you make the brown butter.
  5. In a small skillet, add the butter. Turn the heat on medium-high and once the butter has started to melt and brown on the edges, swirl the pan. Continue to swirl the pan until the butter is a deep golden brown and smells very nutty. Pour in a small bowl to cool.
  6. Stretch your pizza dough into a circle on a flour covered pizza wheel. Make sure you continue to move your dough so it doesn't stick to the wheel. Add more flour if necessary. Leave dough on wheel.
  7. Once the butter has cooled and ricotta has drained, transfer ricotta to the bottom of a food processor. Pulse until cheese is whipped. Add salt and brown butter. Pulse until combined.
  8. Spread ricotta on pizza crust. Use the handle of the wheel to make sure the dough still isn't sticking and can slide around. Sprinkle ricotta with parmesan, and place zucchini blossoms on top.
  9. Slide pizza on to pizza stone. Bake for 8-12 minutes or until crust is golden brown and crispy.
  10. Remove pizza from oven and drizzle with olive oil. Sprinkle with more parmesan if desired. Sprinkle with microgreens.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/zucchini-flower-pizza-brown-butter-ricotta/