The calendar may say that October is a day away, but the weather here in southern California is definitely still screaming summer. The farmer’s market is in a state of change with one side of the table covered in heirloom tomatoes and the other end piled high with butternut, acorn and kabocha squash. As anxious as I am to begin preparing meals with fall produce I am holding on to summer as long as possible.
There’s a farm not far from our house that usually displays a huge bag of zucchini blossoms for sale at the market, but it’s been a while since I’ve seen them. I’ve been asking the grower about them for the past month and today there they were. I’ve been thinking about this pizza for weeks so here it is-my ode to summer’s end.
Pizza with Zucchini Blossoms
I spread a thin layer of ricotta cheese over the dough, topped it with sauteed onion, spread zucchini blossoms over top and finished with a sprinkling of crispy guanciale and of course a drizzle of olive oil. Ten minutes in a very hot oven and lunch was served. Buon Appetito!
Panini Girl In Lucca May 2018 questions email me at firstname.lastname@example.org