FOR THE DOUGH:

1. *This recipe is from Bon Appetit & it is our favorite no-knead pizza dough recipe. I recommend cutting their recipe in half to make 3 centercut squash pizzas. For the full list of instructions on how to make the dough, follow this link:

FOR THE SAUCE:

1. In a small pan over medium heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes).
2. In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt, and cooked garlic

ASSEMBLING THE PIZZA:

1. Prepare a ball of dough by gently pulling & stretching it into 10-12\\\\\\\\\\\\\\\” round
2. Spread about 1/4 cup of the sauce in an even layer, leaving about 1\\\\\\\\\\\\\\\” of dough on all sides
3. Add about 1/2 cup of mozzarella chunks about the top of the pizza, followed by about 1 cup of shaved squash and then nestle about 8 squash blossoms amongst the cheese & shaved squash

BAKING THE PIZZA:

1. FOR A CONVENTIONAL OVEN: To simulate same the type of cooking environment as a wood-fired oven in your kitchen, set a baking steel within 6-8? of the broiler and preheat your oven to 450-500F for at least 30-45 minutes. Once you’re ready to bake your pizza, slide your pizza onto the stone, turn off the oven & set the broiler to high – the pizza should cook to perfection in 4-7 minutes (the time depends on your preferred doneness)
2. FOR A WOOD-FIRED OVEN: We have found that the pizzas will slide into the wood-fired most successfully if we prepare the dough on a round of trimmed parchment paper. Once you have slid your pizza into your wood-fired oven, it will take about 4-7 minutes to bake, depending on how hot your oven is & your preferred doneness. You will need to rotate the pizza 180 degrees 1/2 way through cooking to ensure your crust cooks evenly & doesn\\\\\\\\\\\\\\\’t burn (you will need to watch the pizza the entire time)

TO SERVE:

1. Garnish the pizza with a sprinkling of fresh thyme leaves when it comes out of the oven, allow pizza to cool for about 3-5 minutes before slicing & serving