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1
Split the pizza dough into 2 even balls.
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2
Roll each ball of dough out into a flat pizza dough shape.
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3
Preheat oven to 475 degrees F.
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4
Detach the zucchini section of the squash blossom.
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5
Cut the ends off the zucchini and slices into 1/4 inch pieces and set aside.
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6
To clean the flower portion of the squash blossom, simply cut off the bottom 1/2 inch of the flower.
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7
Remove the insides and dust off if needed.
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8
Gently tear each flower into 2 pieces and set aside.
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9
In a large skillet, saute the pancetta for a few minutes until it starts getting crisp and the fat renders.
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10
Add the sliced zucchini and continue to cook until the pancetta is crisp and the zucchini is tender.
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11
Remove and set aside.
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12
Place the rolled out pizza dough onto a pizza peel with corn meal so the pizza easily slides off when going into the oven.
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13
Spread 1 tablespoon of olive oil on each of the pizza doughs.
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14
Add 1 cup of cheese to each pizza and then evenly scatter the pancetta and zucchini mixture on top of the cheese.
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15
Lay the squash blossoms on top.
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16
Slide the pizza from the peel into the pizza stone in the oven.
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17
Bake for 10-12 minutes until the cheese is bubbly and the edges of the crust are golden brown.
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18
Using the peel, remove from the oven, slice and serve.
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19
Repeat with the remaining pizza dough.
