Squash Blossom Pizza

Split the pizza dough into 2 even balls. Roll each ball of dough out into a flat pizza dough shape.

Preheat oven to 475ºF.

Detach the zucchini section of the squash blossom. Cut the ends off the zucchini and slices into 1/4 inch pieces and set aside.

To clean the flower portion of the squash blossom, simply cut off the bottom 1/2 inch of the flower. Remove the insides and dust off if needed. Gently tear each flower into 2 pieces and set aside.

In a large skillet, saute the pancetta for a few minutes until it starts getting crisp and the fat renders. Add the sliced zucchini and continue to cook until the pancetta is crisp and the zucchini is tender. Remove and set aside.

Place the rolled out pizza dough onto a pizza peel with corn meal so the pizza easily slides off when going into the oven.

Spread 1 tablespoon of olive oil on each of the pizza doughs. Add 1 cup of cheese to each pizza and then evenly scatter the pancetta and zucchini mixture on top of the cheese. Lay the squash blossoms on top.

Slide the pizza from the peel into the pizza stone in the oven. Bake for 10-12 minutes until the cheese is bubbly and the edges of the crust are golden brown. Using the peel, remove from the oven, slice and serve. Repeat with the remaining pizza dough.