Squash Blossom Flatbread Pizza
Baby Zucchini, Epazote, Garlic, Monterey Jack Cheese
Two months ago my garden was bursting with arugula and borage, now the epazote has gone wild. This unique sawtooth herb with the curious aroma produces tons of seeds, so it is everywhere. Not to worry, in another month, it too will fade and be replaced by something else. I plant everything I like to cook with, and see where it goes…
In Mexican cooking, squash blossoms (flor de calabaza) are often paired with epazote. It is a heavenly match where the mild slightly-sweet nectar taste of the flowers is complimented by the petroleum-like aroma and the complex flavors of the herb.
In Oaxaca, cheese quesadillas are often flavored with epazote, so it naturally pairs well with the cheese on these flatbreads.
Squash Blossom Flatbread Pizza Recipe
Remove the blossom from the immature female zucchinis, set aside the fruit, then remove the pistils from the flower. Remove stems and stamens from the males. Gently rinse the blossoms in cool water then fan out to dry on a kitchen towel.
Slice the baby zucchini into little coins. Sauté zucchini in olive oil in a non-stick pan over medium heat until beginning to brown. Add a handful of small epazote leaves and a teaspoon plus of minced garlic. Stir and cook for about 30 seconds to one minute. Add blossoms and stir gently until beginning to wilt. Remove from heat. Season with salt and pepper.
Top pre-cooked naan flatbread with plenty of shredded Monterey Jack cheese. Arrange wilted blossoms, zucchini coins, and epazote over the cheese. Bake in a 425°F oven for 4 to 5 minutes until the cheese is melted and gooey and the naan is piping hot.
Slice and serve immediately.
Epazote Lovers Try This Recipe Too!