Burrata Squash Blossom Beer-Crusted Pizza

Burrata Squash Blossom Beer-Crusted Pizza

Burrata Squash Blossom Beer-Crusted Pizza

By Rebecca Firth



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


  • 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
  • 15 ounce-can tomato sauce
  • 3 tablespoons olive oil
  • 1 1/2  tablespoons dried oregano
  • 1 garlic clove, smashed
  • 24 squash blossoms
  • 8 to 12 ounces burrata
  • 30 fresh basil leaves, plus more for topping the baked pizzas
  • 2 ounces parmesan
Read the whole recipe on DisplacedHousewife