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Grilled Squash Blossom and Lemon Pizza

Grilled Squash Blossom and Lemon Pizza


Grilled Squash Blossom and Lemon Pizza

Pizza is the bottom block of my food pyramid. I could eat it for every meal because the options for toppings are literally endless. Pizza is great year round because it can be cooked in the oven or on the grill. This pizza was cooked on the grill using a pizza stone but you can skip the stone and put it directly on the grill too. During summer, I like to use whatever is in season (aka whatever is my garden) for pizza toppings. Thin slices of lemons can be put on raw or tempura battered or, in this case, grilled. The char on the lemon rind softens the sourness and adds a nice bitterness to the pizza. 

Let's talk about the dough for a minute. I've made a lot of pizza dough in my life and still continue to experiment with different methods and ingredients. I like using a sour dough starter for the flavor but since sour dough will be covered in a later post, I'll sub instant yeast in this recipe. And since this dough is left to ferment for 18-24 hours, it develops a pretty flavorful crust (plus it's super easy!).

Prep Time 15 minutes
Total Time 22 minutes
Servings 4 people


Overnight Pizza Dough

  • 3 1/2 cups all-purpose flour
  • 2 tbsp salt
  • 1/4 tsp instant dry yeast
  • 1 1/2 cups water


  • 1 lemon thinly sliced
  • 3 tbsp olive oil divided
  • 1/2 zucchini shaved into ribbons
  • 6-8 squash blossoms
  • 1/4 cup goat cheese crumbled
  • 2 tbsp pinenuts toasted
  • 2 tbsp fresh basil chopped
  • 1 tsp flaky salt (such as Maldon)
  • red pepper flakes or chili for serving


Pizza Dough

  1. Mix together flour, salt and yeast in a large bowl. Stir in water and mix until a shaggy mess forms. Cover in plastic wrap and let sit in a warm place for 18-24 hours.

Toppings and assembly

  1. Preheat the grill or oven to the highest setting. Preheat the pizza stone now if using one. 

  2. Brush the lemon slices with olive oil and grill for 2 minutes on each side. 

  3. Toss the zucchini ribbons in 1 tbsp olive oil and a pinch of salt and pepper.

  4. Roll out the prepared pizza dough. Brush the bottom with 1 tbsp of olive oil. Sprinkle semolina or fine cornmeal on a pizza paddle or wooded cutting board and place the rolled out dough on top. Arrange zucchini ribbons, lemon slices, goat cheese and squash blossoms on pizza and drizzle the whole thing with a little olive oil. 

  5. Slide the pizza from the board to the pizza stone. If using the grill, turn the heat directly under the pizza down to med-high. Cook for 5-6 minutes until crust is cooked through and dark brown but not quite burnt on the bottom.

  6. To finish, sprinkle with crunchy sea salt, fresh basil and chili oil or red pepper flakes.

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