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1
Trim and discard the stems from the squash blossoms.
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2
Cut a slit down the side of the blossoms, open them up with your fingers, and cut out and discard the stamens.
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3
Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
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4
Brush the rim of the dough with olive oil and season the entire surface with salt.
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5
Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
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6
Working from the outside of the pizza toward the center, and still leaving the rim clean, lay the squash blossoms in two concentric circles, plus 2 blossoms in the very center, with the outside of the blossoms facing up, covering the pizza in a single layer.
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7
Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes.
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8
Remove the pizza from the oven and cut it into quarters.
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9
Cut the burrata into four equal segments, place one segment onto each quadrant of the pizza, drizzle the finishing-quality olive oil, grind the black pepper over the burrata, and serve.
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10
Biferno Rosso (Molise)
