My son, Gino, and I planted tomatoes early this year. Two of my favorite varieties are Sun Golds and Early Girls. Since the weather was so hot in California, our harvest started early. As I posted photos on social media, many people asked about recipes with tomatoes. I decided to write a few. This one reminded me of my grandfather on the farm. He especially loved Sun Golds and he was a big grower of squash. The combination of fresh burrata, ricotta stuffed squash blossoms and Sun Gold Sauce is absolutely delicious. Enjoy!
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza
Tony’s popular recipe: The Sicilian Saucequash
Author: Pizza today
Type of recipe: pizza
- 1 Sicilian pan, preferably 12×18
- 1 dough, about 30 to 36 ounces
- 19 squash blossoms
- 5 to 6 ounces of ricotta in a small pastry bag
- 12 mozzarella slices (you can use whole milk or skimmed, but I prefer dry mozz)
- 4 ounces of burrata
- 80 to 100 Sun Gold, Sweet 100s or Sugar Plum Cherry tomatoes
- Shaved Parmigiano
- Salt and freshly ground pepper
- 4 ounces coarsely chopped, partially cooked smoked bacon or imported pancetta (optional)
- Olive oil
- Place the tomatoes on a ½ sheet pan.
- Season them with salt, pepper and olive oil.
- Place the pan in the oven until the tomato skins crack, blister slightly and become soft.
- Take them out of the oven and run the tomatoes through a food processor.
- Carefully strain the tomatoes through a china cap and set the homemade tomato sauce aside.
- Use a spoon to ensure that the ground tomatoes are pressed into the china cap and continue to stir. This will release as much sauce as you can.
- Also scrape down the outside wall of the china cap to catch any excess tomatoes.
- Taste the sauce and make sure it has enough salt.
- Shape and stretch the dough in a lightly oiled pizza pan.
- Carefully remove the stamen from the inside of the squash flower.
- Cut off the stem, almost to the end of the flower.
- Carefully fill the flower with ½ ounce of ricotta.
- Let the dough rise for 1½ hours. Par-bake it at 500 F until it is 60 percent baked.
- Place sliced ​​mozzarella over the top of the pizza.
- Lay the squash blossoms down, spreading them out a little.
- Pour the tomato sauce on and continue cooking the pizza. If you are adding bacon or pancetta, add this now before the final bake.
- Take the pizza out of the oven and cut it into desired square slices. Add freshly squeezed burrata, sea salt, freshly ground pepper and shaved parmigiano. Serve.
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