Oh goodness guys! This month is just getting started and it’s already so incredible. I feel like spring is really going to be major this year! But you know what else is major… this Squash Blossom Pizza with Burrata and Calabrian Chilis! YES PLEASE!
Like I said, April is a big month. It’s my book launch, the start of my book tour, and it’s also PIZZA MONTH. I mean, it’s basically the best month of the year and that’s saying a lot because normally I love June the most because of my birthday. But April is just proving to be too good!
This Squash Blossom Pizza with Burrata and Calabrian Chilis is about to be all the rage. First – we’re making homemade dough with the Delallo Italian Pizza Dough Kit because if you remember from last year, I’m obsessed. Second, Calabrian Chilis are all the rage and I can’t get enough. You can snag a jar of the whole chilis and puree them up with a little olive oil to make a paste, or if you’re lucky enough to find pureed Calabrian Chilis (Delallo has some because they are rockstars) then by all means take a shortcut!! All about making our lives easier.
Third, this pizza is loaded with squash blossoms and burrata so it’s a recipe for success! Squash blossoms are showing up at all my local LA markets and I’ve also seen them in regular grocery stores too! So keep your eyes peeled and then whip up this recipe. It’ll 100% be in the regular pizza location for the rest of the squash blossom season!!
- 1 Delallo Italian Pizza Dough Kit
- 2 tablespoons olive oil for drizzling
- 2 tablespoons chopped garlic
- ½ cup calabrian chili paste
- 1 small yellow onion, thinly sliced
- 1 cup shredded mozzarella cheese
- 16-20 squash blossoms
- 2 large balls of burrata, torn
- Kosher salt and freshly cracked black pepper
- Preheat your oven to 450 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Follow the directions on the Delallo Italian Pizza Dough kit to make the dough. Once the dough is ready, divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be cooked, drizzle the top of each with olive oil and garlic. Dollop small spoonfuls of the calabrian chili paste on top of each pizza, spread it into a thin layer. Sprinkle onions on top of each pizza and equal amounts of the mozzarella.
- Arrange the squash blossoms on top each pizza and season with salt and pepper. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
- Remove pizza from the oven and top with the burrata, extra squash blossoms and season as needed.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
** This post is brought to you by Delallo. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!