Zucchini Flower Pizza!

We've got fresh, vibrant and beautiful Zucchini Flowers available now. These bright yellow flowers are a seasonal delight, so don't miss out on the opportunity to make a glorious pizza! We are inspired by Very Eatalian's recipe which incorporates fresh basil, ricotta and anchovies! For a plant-based twist, you can also use vegan cheese, mushrooms instead of anchovies and The White Rabbit's naked pizza crust!



  • 500 g (4 cups) flour (250 g "Type 0" flour + 250 g "Type 1" flour; see notes for substitutions)
  • 300 g (1 ¼ cup) lukewarm water
  • 1/2 packet (3.5 g) instant dry yeast (I used Mastro Fornaio Pane Angeli)
  • 1 tsp sugar
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp sea salt


  • 200 g (7 oz) ricotta
  • 150 g (5 oz) low-moisture mozzarella
  • 4 baby zucchini (or 1 big zucchini) sliced
  • 8 zucchini blossoms
  • 6 anchovy fillets
  • Olive oil & salt for seasoning



  1. In a medium bowl, add flour, water, yeast, sugar, and oil. Mix with your hands until combined, then transfer dough onto a clean surface. Knead dough until smooth, about 7 minutes. Add salt and continue kneading for 2-3 more minutes. When the dough is soft, shape it into a ball, and transfer it into a bowl. Cover with plastic wrap and let it rest in a warm place for 3 hours.

  2. Line a baking tray with parchment paper. Take your dough out of the bowl and transfer it on the floured counter. Using your hands, gently stretch and shape the dough to fit your baking tray, making sure not to stretch it too much. Transfer dough onto your baking tray, cover it, and let it rest for another hour.

  3. Turn oven to 250 C/ 485 F.

  4. Spoon your ricotta onto the shaped dough, leaving a 2 cm (3/4-inch) border. Season with salt. Arrange your zucchini flowers and baby zucchini slices on top. Drizzle with olive oil. Place the tray of pizza at the bottom of the oven and bake for 8 minutes. Remove from the oven and arrange mozzarella cheese evenly over pizza. Return tray to the center rack of the oven and bake until crust is golden (about 4-6 more minutes, depending on your oven). Top with basil, drizzle with more oil, if you like, and slice.