Ricotta, zucchini or pumpkin flowers, salami, fior di latte, olive oil. Inspired by Ricotta, fiori di zucca e salame from the menu of 50 Kalò in Naples.
Ingredients
Preparation
- 1
Remove the pistils from the zucchini flowers, inspect the interiors, and pat the petals dry. Drain ricotta and fior di latte.
Gently clean the flowers and remove the center. Apply ricotta in small dollops. A thick, continuous layer of cheese hinders moisture evaporation.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread out the weighed toppings: ricotta, zucchini or pumpkin flowers, salami, fior di latte.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
