This pizza is a celebration of spring and summer colliding. Make your pesto from this week’s kohlrabi greens, spinach, or radish tops. Then top with ricotta, tomatoes, and blossoms if you have them! I can’t wait to dig in!!

What you need for the pizza:

• Scant ⅓   cup pesto
• Half a cup of ricotta cheese
• Handful of cherry tomatoes
• A few squash blossoms
• 1 pizza crust, or homemade pizza dough

Heat oven to 450F, if you are using a pizza stone preheat with the oven. 

Spoon the pesto onto your crust then top with the ricotta, tomatoes, and blossoms. Season with salt & pepper. Bake for about 10 minutes, until the crust is crisp and cheese is melted. If you don’t have a pizza stone, bake directly on the oven racks if you are using a pre-cooked crust. Serve warm!