Grilled Squash Blossom and Roasted Garlic Pizza

Edible flowers? Yes, please! Squash blossoms are, as you guessed it, flowers from squash plants. These delicate flowers have a light and crisp flavor with a subtle taste of summer squash. While they can simply be used as garnish, they make a delicious and beautiful addition to your meal. You don’t need decorations on your plate when your meal is this colorful. Roasted garlic adds a sweet and mellow garlic taste that compliments mildly sweet dollops of ricotta cheese and roasted summer vegetables.

1 medium head garlic
2 tablespoons olive oil, divided
1 small zucchini, sliced
½ cup cherry tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 homemade or store-bought pizza dough ball (about the size of a grapefruit)
8 squash blossoms, stems and stamens removed
⅓ cup part-skim Ricotta cheese
⅓ cup shredded mozzarella cheese
8 to 10 basil leaves, sliced into thin ribbons


  1. Preheat oven to 400 degrees Fahrenheit. Slice off the top of the garlic head, so you can see the tops of the cloves, and place on a sheet of aluminum foil. Drizzle the garlic head with ½ tablespoon olive oil and wrap tightly in the foil. Roast for about 30 minutes, until cloves are tender. Remove from oven and set aside to cool.
  2. Pace zucchini and cherry tomatoes on a medium backing sheet. Drizzle ½ tablespoon olive oil over the vegetables and season with salt and pepper. Toss to evenly coat. Roast for 20 to 25 minutes, until lightly browned and tender.
  3. Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from grill.
  5. Separate cloves from garlic head. Top cooked side of crust with roasted garlic and drizzle with 1 tablespoon olive oil. Spread with a knife or spatula to evenly distribute oil and spread soft garlic cloves into the crust like butter.
  6. Add zucchini, tomatoes, squash blossoms and dollops of Ricotta evenly around the pizza crust. Sprinkle with mozzarella and return pizza to the grill.
  7. Cook for about five minutes, until cheese has melted, squash blossoms have slightly wilted, and the bottom of the crust has light brown grill marks. Remove from grill and top with fresh basil before serving.

Servings: 4

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