Pan pizza with squash blossoms, stracciatella and Le Dolci del Mar Cantabrico

1. In a large bowl, combine the Manitoba flour, dry brewer’s yeast, sugar, and salt, then briefly mix the dry ingredients together.
2. Pour in the water and start kneading vigorously for a few minutes, either by hand or with the planetary mixer, until the dough is smooth, though still rather sticky.
3. Let the dough rest for 10 minutes, then transfer it to the work surface and fold it over on itself until it forms a smooth ball.
4. Place the dough in a container, cover tightly and let it rise until doubled in volume, about 2 hours.
5. Take the dough again, divide it into 2 equal parts and make a few folds on each portion. Form 2 balls, piling the dough at the base, then cover them again and let them rise for 1 hour more.
6. Sprinkle the work surface with durum wheat semolina, take one ball at a time and gently roll it out with your hands, starting from the center outward, until you get an oval shape similar to a pinsa.
7. Transfer the dough to a well-oiled baking sheet, brush the surface with a drizzle of extra virgin olive oil, and spread chopped pizza mozzarella on top.
8. Bake in a ventilated oven preheated to 250°C, on the lowest part of the oven, for about 6 minutes.
9. Remove from the oven, add the squash blossoms opened and cut in half, then bake again until the mozzarella cheese is completely melted.
10. Remove the pizza from the oven and top it with spoonfuls of stracciatella and about 6 fillets of Le Dolci del Mar Cantabrico.
11. Cut into 3 slices and serve immediately.

Variants and advice

• Aggiungere le alici sempre a crudo, dopo la cottura, per mantenerle morbide e saporite.
• Do not overdo the mozzarella cheese: it should accompany the other ingredients without covering their taste.
• Arrange the squash blossoms wide open so that they also enhance them visually.
• Add stracciatella by spoonfuls, without stirring, to maintain a creamier, more inviting consistency.
• For a fresher note, a light grating of lemon zest can be added.
• Stracciatella can be substituted with burrata cheese.
• For a stronger taste, taggiasca olives can be added.
• The pizza will keep in the refrigerator for 1 day.
• To serve it again, it is recommended to reheat it in the oven or in an air fryer, so as to restore crispness to the base.

This recipe was created for us by Monica Pannacci in collaboration with GialloZafferano.