Squash Blossom Pizzas

This time of year, there's not much left of my summer crops in the garden. The fall crops are starting to come along nicely, but eggplant has stopped flowering, my peppers are finishing coloring up, and my zucchini plants are full of blossoms that will never mature into zucchini.

Squash blossoms are very tasty. Stuffed with cream cheese, dipped in egg, rolled in Italian seasoned breadcrumbs (or panko) and lightly pan fried, they are a delicate appetizer worthy of the most discriminating gourmand.

But on top of a sauce-less pizza, they are just as lovely.

(The yellow part is the zucchini blossom).

These little pizzas were topped almost entirely from the remaining produce from our garden... tomatoes, thinly sliced zucchini, purple onions, fresh herbs (basil, oregano, parsley), and heavily dotted with glorious cream cheese. Marinara sauce would have overpowered the baby vegetables on this pizza.

The blossoms were a really great surprise; very fresh.

Earthy crunchy cheesy chewy goodness right there.

So pluck a bunch of blossoms, throw them on your favorite pizza crust and enjoy one last glorious taste of summer.