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Squash-Blossom Pizzas
Ingredients
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 2 cups warm water (105 degrees to 115 degrees)
- 5 cups unbleached all-purpose flour, plus more for dusting
- 2 teaspoons coarse salt
- Extra-virgin olive oil, for bowl
- Unbleached all-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 pound fresh ricotta
- 1 pound fresh salted mozzarella, thinly sliced
- 1/4 cup finely grated Parmesan (1 ounce)
- 2 medium yellow zucchini, trimmed and thinly sliced lengthwise
- 32 zucchini blossoms, stems and stamens removed, halved lengthwise
- Coarse salt and freshly ground pepper
- 4 eggs, optional
- 1/4 cup packed fresh basil or oregano leaves, torn if large
- Red-pepper flakes, for serving
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