Inspired by a recent visit to my favorite local wine bar with awesome flatbread pizzas, I got to thinking about the perfect summertime special pizza, easy to prepare and definitely different than your red sauce or even all white pizza.
I tend to use a gluten free frozen crust crafted by Udi's but feel free to utilize whatever you would like as a base, frozen, fresh, or homemade. So what goes on this crust you might be wondering?
First brush the crust with a nice amount of EVOO, chives, basil, sea salt and crushed black pepper. Next up sprinkle a 1/3 cup of aged grated Parmesan, 1/3 cup of grated Asiago, and a 1/3 of a cup of grated Pepato (a semi-firm sheep's milk cheese infused with black peppercorns). What goes on top of your three cheeses? How about one sauteed shallot to dial up the aromatic side of your summertime pie. What next?
How about ricotta and chive stuffed zucchini blossoms? Delicate and flavorful and only really at their peak in the summer this will be the perfect pizza topping. On top of the zucchini blossoms, add on a few sprigs of fresh rosemary and a few more basil leaves and pop into the oven at 350 degrees for approx twenty minutes or until golden brown and the cheese is bubbling. Enjoy this with a nice crisp glass of white wine, perhaps a Sancerre.
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