I did however want to leave you with an incredible pizza you may want to tackle this weekend. It is made on a whole wheat crust that I feel I’ve spent a lifetime perfecting. I’ve discovered the secret is leaving the dough a little wetter than you would imagine which makes for a chewy flavorful crust that is never tough or dry. When you are mixing the dough it should stick to the bottom of the bowl and be sticky to the touch. You can always add flour to the counter when you are stretching out the dough to keep your hands dry.
I’ve grown squash, summer and winter varieties, for a few years now but have always been too scared to use the blossoms. I didn’t trust myself to pick the right ones and feared I might kill off my crop. But this year I decided to go for it and do what anyone does when they have no idea what they’re doing—watch a video on youtube. I never realized it is so easy to tell the difference! The mama blossoms are the ones with the baby squash attached (don’t touch those) and the papa blossoms have a long thin stem attached (those are the ones you want).
The chimichurri is a snap and comes together in seconds in the food processor. This recipe makes a lot more that you will use for the pizza, but there’s nothing wrong with having a little extra in the fridge to spread on sandwiches, fold into mayo and hard-boiled yolks for spectacular deviled eggs, or dollop onto gazpacho.
This pizza is extra fancy, impressive even, the way pizza should be.