My daughter and I made two quick pizzas on Saturday using Trader Joe’s whole wheat pizza dough. Since we were in a hurry, we used the small 16″ wide oven which heats up to 500 degrees faster than the larger oven. We made the squash blossom pizza first.  First was a zig/zag of olivo oil, followed by Burrata, and then the squash blossom. The second pizza used home made tomato sauce. This time we just used TJ’s crushed tomatoes, thickening it be removing some of the liquid, then adding a bit of salt. On top of that was some sliced onion, heirloom tomatoes, artichoke heart and kale. I sprinkled parmesan cheese and crushed red pepper, and of course Anchovies.

So the taste. The oven temp is always a problem for the crust. It’s OK, but doesn’t cook fast enough to avoid the liquid make it a bit soggy. The burratta is good but almost two liquidy for the pizza – that said it is much tastier than the solid low moisture stuff that is now generally sold. The squash blossom is good but I don’t get what all of the fuss is about. My kids like it, so i won’t complain. The onion and kale cooked nicely in the 7 -8 min the pizza spent in the oven, and the heirlooms were very tasty