Burrata Squash Blossom Beer-Crusted Pizza

You guys, I just started a bi-weekly show with the feedfeed called SPLURGE and I’m so excited about it! Each month will be themed (the theme for July is yeast-based treats) and will deal with both sweet and savory baked recipes. This recipe was for my first episode, which I will link to as soon as it is up on the feedfeed’s website. If you have any special requests or recipes you’d like to see me make on the show let me know, I’d love to hear!

I have heaps of rogue squash plants that sprouted up this year as I left one large squash out in my garden at the end of last summer…those seeds perfectly dried, spread around the garden and now I can’t keep up with all of the squash. And frankly, I seriously can’t eat this much yellow squash. I decided to make this pizza because I thought it would be super photogenic for SPLURGE and I was completely blown away with how much I loved it. Grow some squash just so you can make this pizza all summer long. Or go grab some at the market…both options work. xo

Before We Get Started:

  • Beer. Go for a light, mild tasting beer. We want something that will echo the yeasty flavor of the dough, but not be overbearing. You want the beer to feel warm (not hot) to the touch. Put it in a bowl of hot water for about 5-10 minutes to bring the temperature up.
  • Yeast. You can use fast acting or active or instant or quick rising (or whatever your brand is calling it)…I always give the yeast + beer a solid 15 minutes to mingle regardless of the type used. You want it to be foamy and frothy before you move onto the next step.
  • Honey. You can use honey or granulated sugar (equal amount). This helps with flavor as well as developing some nice brown spots while baking.
  • Flour. I have used Italian 00 flour, all-purpose and bread flour…you can use any one in this recipe. Frankly, I recommend all-purpose because it’s always handy and it works great.
  • Kneading. I use my electric stand mixer with the dough hook attachment to aid in kneading the dough. If you don’t have one, knead by hand until the dough is smooth and elastic, adding as little flour as possible to keep it from sticking…I prefer a dough that is slightly wet to a dry one…the outcome of the crust will turn out better.
  • Rise Time. Aim for allowing 1 1/2 to 2 hours for each rise time…but also look for the dough to double in size at each stage…I think that’s often a better gauge. If your home is warm, it will rise faster. You want to set it in a warm, not hot, spot. Also don’t set it near the oven as it can develop dry ‘scabs’ on the dough that can inhibit a proper rise. Sometimes if the weather is especially dry I will put on a pot of water, bring to a boil and turn off the heat to get some extra moisture in the air.
  • Baking. I have used a pizza stone, inverted baking sheets, blah blah blah. I find the best results come from a 500 degree F oven (nicely pre-heated), with the pizza baked on a baking sheet on the top rack in the oven.
  • Burrata. Your instinct will tell you to load the pizza up with the burrata…resist. A little burrata goes a long way…you just want to throw some small globs here and there.

Let’s bake some delicious pizza, shall we?

Burrata Squash Blossom Beer-Crusted Pizza

Makes Three Large or Six Individual Pizzas

INGREDIENTS

For the Dough

  • 1 12-ounce bottle of room temperature, light-flavored beer
  • 2 packages (5 teaspoons) dry yeast
  • 4 cups all-purpose flour, plus extra for dusting your hands and the dough
  • 3 tablespoons olive oil, plus extra for the bowl
  • 1 1/2 tablespoons honey or granulated sugar
  • 4 teaspoons of sea salt

For the Sauce

  • 15 ounce-can tomato sauce
  • 3 tablespoons olive oil
  • 1 1/2  tablespoons dried oregano
  • 2 teaspoons (or more) of sea salt. Taste the sauce, you’ll know what to do.
  • 1 garlic clove, smashed

For the Toppings

  • 24 squash blossoms
  • 8 to 12 ounces burrata
  • 30 fresh basil leaves, plus more for topping the baked pizzas
  • 2 ounces parmesan
  • Olive oil to drizzle her the top

INSTRUCTIONS

  1. In an electric stand mixer fitted with the dough attachment add the beer and yeast and let sit for 15 minutes until it’s foamy and frothy. Add in your flour, olive oil, honey and salt and knead on medium-high for about 15 minutes. In the beginning the dough will stick to the bottom of the mixer…as it continues to knead it will start to form a smooth and elastic dough ball. When you’re ready to get it out of the bowl, lightly flour your hands and sprinkle the dough with flour to help get it out. It will be a bit oozy. That’s ok. Lightly oil a large bowl with olive oil, set the dough inside, turning to coat with the oil. Cover the bowl lightly with plastic wrap or a damp kitchen towel and set in a warm spot for 1 1/2 to 2 hours or until double in size.
  2. In a small glass bowl mix together tomato sauce, olive oil, oregano, sea salt and smashed garlic. Set aside.
  3. Once your dough has doubled in size, separate it into three or six equal-size dough balls (whichever you prefer, depending on how many pizzas you want to make) and set on parchment paper that’s been lightly dusted in flour. Lightly dust the top of the dough balls with flour as well. Loosely cover with plastic wrap or a damp kitchen towel and let sit for 1 1/2 to 2 hours or until double in size. Once they’ve doubled in size, shape each ball into a disc…gently stretching into a round shape…don’t go for perfect, that’s part of the charm of homemade pizza. You may need to use a wee bit of flour to keep it from sticking. Set the shaped pizza dough on a baking sheet covered in parchment paper.
  4. Preheat your oven to 500 degrees F and make sure you have a rack in the top third of the oven.
  5. Put about three tablespoons of pizza sauce on each pizza, leaving a 1-inch gutter around the edge that is sauce free. Sprinkle with some burrata (don’t overdo it), add the basil + squash blossoms, add a wee more burrata, sprinkle with some parmesan and drizzle with a bit of olive oil. Bake the pizza on the parchment-covered baking sheet on the top rack of the oven for 13-15 minutes until bronzed in spots. Let sit for at least five minutes before cutting into the pizzas…you want the cheese to firm up a bit. Also, the squash blossoms can weep some moisture onto the pizza…if they do, blot with a paper towel to absorb. Sprinkle with some more basil leaves and eat. Enjoy!!!
  6. Thank you for making this beer-crust pizza! Tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous pizza pies!!!
On My Mind
  • This is the last week-ish to vote for the Saveur Food Blog Awards…I’d love your vote! My URL is http://www.displacedhousewife.com and I’d love to be nominated in the baking + sweets category. It takes just a second and the more times you vote the better…I would be much obliged!!!
  • I think that’s it!!! I hope you all are having a wonderful summer. Sending lots of love + light!

Rebecca xoxo

 

 

 

15 Comments

  • Adam & Ryan 2017/07/15 at 6:39 PM

    Looks and sounds incredible, and we’re SO jealous we missed out on the pizza-baking session! And congrats on your new show, that’s so exciting! Can’t wait to see the video!

    Reply
  • Laura | Tutti Dolci 2017/07/12 at 2:41 AM

    This is pizza perfection!! Love that beer crust and squash blossoms get me every time – so pretty!

    Reply
    • Rebecca Firth 2017/07/12 at 2:32 PM

      They’re so pretty!!! I’m trying to think what I’m going to do with them next!??

      Reply
  • Amisha 2017/07/11 at 8:46 PM

    I love squash blossoms on a pizza! I am loving this recipe, and I will try your dough recipe next time I make pizza! such a fun summery addition! And I cant wait for your takeovers! Such a cool idea to do the bi-weekly takeovers! You are such a natural my friend! xo

    Reply
    • Rebecca Firth 2017/07/12 at 10:14 PM

      I hope you do make it — I think you’ll love it!!! I loved seeing you on there too!! Sending lots of love!!! xoxo

      Reply
  • Alida | Simply Delicious 2017/07/11 at 4:58 AM

    This pizza looks spectacular Rebecca. You are totally just an enabler to my cravings at this point.

    Reply
    • Rebecca Firth 2017/07/11 at 6:18 AM

      I could say the same to you!! Thanks lady!! xox

      Reply
  • Christine | What do you crave? 2017/07/11 at 2:26 AM

    This pizza was divine! I Can’t believe I’ve never had squash blossom pizza until this weekend!

    Reply
    • Rebecca Firth 2017/07/11 at 2:30 AM

      Thank you sweet friend!!! I’m so glad you were here and we could enjoy it together!!! xoxox

      Reply
  • Mary Ann | The Beach House Kitchen 2017/07/11 at 12:14 AM

    Those squash blossoms are just beautiful Rebecca! How lucky you are to have so many in your garden. I can’t wait to tune into SPLURGE! You’re going to be great and so is this pizza! I’ve got to try it!

    Reply
    • Rebecca Firth 2017/07/11 at 2:01 AM

      Thank you for your sweet words Mary Ann — I appreciate it!!! Squash grows like a weed — I highly recommend to anyone that wants to grow something to start there!! xoxo

      Reply
  • Shannon 2017/07/10 at 10:47 PM

    I never would’ve thought to put squash blossoms on a pizza! So creative! I’m going to have to try these soon!

    Reply
  • Josh 2017/07/10 at 10:20 PM

    This looks great! I can’t wait to make the recipe.

    Reply

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