Looking for an effortlessly delicious meal that makes entertaining easy?! Look no further. We’re sharing a summer pizza recipe from our talented friend and chef, Ines Barlerin Glaser of Lupa Cotta. In case you missed it, check out her Boss Files here.
Sweet cherry tomatoes, savory sopressata, and a blend of stracciatella and parmigiano reggiano cheeses create the base for a classic pizza, while fresh herbs and squash blossoms transform the dish into a garden-inspired delight. Read on for more details on this delicious recipe and shop some of our summer hosting staples!
Summer Squash Blossom Pizza
Pizza dough (homemade or store-bought works!)
Cherry tomatoes
Garlic
1 can of tomatoes (crushed and seasoned with salt)
Basil
Squash blossoms
Flaky salt
Stracciatella
Parmigiano Reggiano
Sopressata
Prep your ‘za!
Preheat your oven to 500F (or 800F for pizza ovens). Slice a handful of cherry tomatoes in half and put in a bowl. Mix in crushed garlic, a flaky sea salt, and a drizzle of olive oil. Set aside to marinate.
Assemble your ingredients.
Stretch your pizza dough into a circular shape and top with tomato sauce, sopressata, basil, and squash blossoms.
Bake and enjoy!
Bake the pizza until the crust has reached it’s desired crispiness (about 8-10 minutes). Once the ‘za is out of the oven, top with with stracciatella, parmigiano reggiano, and flakey salt. Enjoy! xx