2 cups (packed) fresh parsley leaves and tender stem
1 cup (packed) fresh spinach
1 roasted yellow squash
5 roasted garlic cloves
3 tablespoons of champagne vinegar
½ cup of extra virgin olive oil
2 ounces of shredded whole milk mozzarella
2 ounces of fresh mozzarella
Roasted and salted Marcona almonds
Begonias
Instructions
For the Ricotta/goat cheese mixture, 50 percent goat cheese and 50 percent ricotta and whisk until smooth.
Add to a piping bag with a fluted tip.
For the Salsa Verde, blend together until smooth fresh parsley leaves and tender stem, fresh spinach, roasted garlic cloves, champagne vinegar, extra virgin olive oil. Season, to taste, with kosher salt and freshly cracked black pepper
Rough chop roasted and salted Marcona almonds
Edible flowers, I used Begonias. I just love how the pink pops next to all the other ingredients.
For the pizza, stretch your pizza dough to desired size and lay on a floured pizza peel.
Top with 2 ounces of shredded whole milk mozzarella and 2 ounces of fresh mozzarella, pinched off and spread around pizza.
Next, arrange your roasted yellow squash and put your pizza into a pre-heated 550 F oven and bake for 8-10 minutes or desired doneness.
When your pizza is finished baking, take pizza out of oven and cool on a rack.
Apply your salsa verde. I used a squeeze bottle and dotted around pizza.
Next, apply your ricotta mixture, crushed Marcona almonds and lay your flower petals over the top.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/on-deck-summers-bounty-pizza