Squash Blossom, Anchovy and Sun-Dried Tomato Pizza

Squash blossoms are a delicate summer treat. The blossoms of summer squashes like zucchini are the best, because they are tender and mild-tasting. Winter squash blossoms are often bitter, but they may be ok if you remove the pollen-bearing part. 

I always wondered - if you pick the blossoms, doesn't that mean you won't have any squash? Once I started growing my own squash, it became clear. It's easy to tell the difference between male and female squash blossoms, because the females have tiny baby squashes already forming. There are more than enough male blossoms and if you leave at least one on the plant, the females will still get fertilized and you'll have squash. Even if you pick some of the female blossoms, I doubt you'll have the problem of not enough zucchini.

Photo by Sergio Salvador  www.salvadorphoto.com

You can often buy squash blossoms at the Santa Fe farmers' market, and maybe other markets too, especially if you get there early. Local dairies, South Mountain and Old Windmill, sell wonderful soft goat cheeses. I love anchovies, but if you don't, just go with the sun-dried tomatoes on this delicious pizza. They add a nice, rich umami flavor to complement the earthiness of the goat cheese. Nolina's Organics sells fantastic sun-dried heirloom tomatoes at the downtown Albuquerque farmers' market.

1 package active dry yeast

2/3 cup warm water

1 t. sugar

1 2/3 C. flour

3/4 t. salt

2 t. oil

Oil and cornmeal for the pan

1 T. olive oil

1-2 cloves garlic, chopped

1 t. anchovy paste, or as many anchovies as you like
6-8 squash blossoms

6-8 sun-dried tomatoes

4 ounces soft goat cheese

Combine the yeast, sugar and warm water and let stand until foamy, about 10 minutes. Mix the flour and salt in a food processor or bowl. Add yeast mixture and mix thoroughly (or process for 45 seconds, until the dough pulls away from the sides of the bowl). Add oil and knead or process for about a minute. If the dough sticks to the sides of the bowl, add more flour. Roll out to about 12 inches on a floured surface. Lightly oil the pizza pan and dust it with cornmeal, then spread the crust over it.

Mix the olive oil and garlic with the anchovy paste (if using, otherwise save the anchovies for sprinkling around with the other toppings). Brush evenly over the crust. Very gently wash the squash blossoms, if desired, and slice them into ribbons. If the sun-dried tomatoes are very dry, soak them in boiling water for a few minutes. Dot the crust with goat cheese, tomatoes and anchovies, then sprinkle evenly with the squash blossom ribbons. Bake about 20 minutes, until the goat cheese is bubbly. Serves 2 to 4.