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Pizza with Yellow Squash, Ricotta, Bee Pollen, Mustard Seed, and Calendula

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Servings: 1 personal-sized pizza
Author: Gretchen


  • 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
  • 1 small yellow squash
  • extra virgin olive oil
  • salt and pepper
  • 1 tablespoon mustard seeds
  • 1 tablespoon vinegar (rice wine or champagne vinegar)
  • 1 tablespoon honey
  • ¼ cup water
  • ¼ cup ricotta
  • 3 ounces mozzarella, cut into cubes
  • 1 teaspoon bee pollen
  • 1 to 2 small edible flowers


Roast the squash:

  • Preheat the oven to 350 degrees Fahrenheit with your pizza stone inside. Line a baking sheet with parchment paper.
  • Trim the top and bottom off the yellow squash. Using a mandoline (or a very sharp knife), thinly slice the squash lengthwise.
  • Toss the squash slices with enough olive oil to generously coat, along with salt and pepper to taste.
  • Arrange the squash slices in a single layer on the parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 20 to 25 minutes, until tender and beginning to brown on a few edges, turning once halfway through.
  • As soon as the squash is done, remove it from the oven and turn the heat up to 550 degrees Fahrenheit.

Prepare the mustard-seed topping:

  • While the squash roasts, put the 1 tablespoon of mustard seeds, 1 tablespoon of vinegar, 1 tablespoon of honey, 1/4 cup of water, and a pinch of salt in a very small pot.
  • Cook over very low heat for 15 to 20 minutes. The mustard seeds should become tender, and the other ingredients will form a gooey coating. As the mixture cools, the coating will thicken.
  • Note: this makes about twice as much mustard topping as you need, but it’s very difficult to make in a smaller quantity.

Season the ricotta:

  • Mix the 1/4 cup of ricotta with a generous amount of salt and pepper. Taste and adjust, if necessary.

Prepare and bake the pizza:

  • Stretch the dough to an approximately 12” round. Brush with olive oil.
  • Arrange the mozzarella evenly over the crust, then spread the roasted squash slices on top.
  • Add the seasoned ricotta in medium-sized dollops.
  • Bake the pizza until the cheese is melted and the crust is golden-brown, turning once halfway through.
  • When the pizza is done, add half of the mustard-seed mixture in small dollops. Sprinkle the pizza with the 1 teaspoon of bee pollen, pull the petals off the edible flowers and sprinkle them on top, then enjoy.