By Brian Hernandez
You know the old saying, “Stop and smell the roses.” Well, what if we took that advice a little more literally, grabbed the nearest flower, and slapped it on a pizza? Enter the squash blossom—a delicate, colorful flower plucked straight from squash plants and planted firmly in the culinary world. Does this edible petal powerhouse bring anything to the pizza table beyond Instagram likes? Let’s dive into the garden and find out.
First off, squash blossoms are exactly what they sound like: the vibrant, edible flowers of the squash plant. These beauties are delicate, trumpet-shaped, and often bright yellow or orange. They look like the kind of flower you’d see on a kid’s drawing of the sun, not necessarily on your dinner plate. But chefs around the world have turned them into a culinary darling, thanks to their mild flavor and tender texture.
Their big break in the culinary world probably came when someone in Italy decided they were too pretty to throw away. Italians started stuffing them with cheese, frying them, or baking them into dishes, and—voilà—they were suddenly food. Today, they’re used in everything from tacos to pasta and, yes, pizza.
Flavor & Texture: How Do They Hold Up?
Squash blossoms have a light, slightly sweet, almost vegetal flavor that pairs well with just about anything. Texturally, they’re velvety and delicate—kind of like nature’s pasta. But any good pizzaiolo knows that preparation can change all of these key factors for any ingredient. Here’s an idea of what happens to these pretty little things in several scenarios.
- Fried: Batter these bad boys up, fry them to golden perfection, and you’ve got crispy, savory bites that might make you forget mozzarella sticks exist. The crunch contrasts beautifully with their soft, creamy interior, especially if they’re stuffed with ricotta or goat cheese.
- Baked: Tossed into the oven, squash blossoms become tender and slightly caramelized. They’ll soak up the flavors of whatever they’re paired with (think olive oil, garlic, or even a hint of truffle). That makes the perfect as a pizza topping!
- Boiled: Skip it. They’ll lose their structure and become a sad, soggy mess. Nobody wants to eat wet petals.
- Raw: A fresh squash blossom adds a light crunch and garden-fresh flavor. Think of it as the flower world’s answer to arugula.
Edible Flowers in General: Culinary Gold or Just Glitter?
Squash blossoms aren’t the only flowers taking root in today’s kitchens. Nasturtiums, pansies and violets have also been sprucing up plates for years. Here are some pros and cons of edible florals.
Benefits:
- Aesthetic Appeal: They make your dish look like a Monet painting.
- Unique Flavors: Nasturtiums are peppery, violets are sweet, and lavender adds a fragrant kick.
- Buzz Factor: Flowers on pizza? It’s a conversation starter no matter where you sit on the topic.
Pitfalls:
- Cost: Unlike your backyard dandelions, they can’t be sourced just anywhere. Specialty edible flowers can be pricey.
- Flavor Overload: Add too much floral, and your pizza tastes like potpourri.
- Skeptical Customers: Some folks just want pepperoni and extra cheese. K.I.S.S.
Flowers That Work on Pizza
Now I know most of you aren’t amateur botanists, so here are some of the top picks from the interwebs for interesting edible flowers that can bring a little color and flavor to your pizzas.
- Nasturtiums: Spicy, peppery, and bold. They’re like a jalapeño in flower form, minus the heat.
- Chive Blossoms: Mildly oniony and perfect for savory pies.
- Calendula: Adds a bright, citrusy note.
- Borage: Cucumber-like flavor with striking blue petals.
- Marigold: Earthy and tangy, with a hint of spice.
When Toppings Go Too Far
Edible glitter, gold leaf and—heaven help us—caviar soaked in Dom Perignon—sometimes, chefs get carried away in the pursuit of “luxury.” Look, pizza is a food of the people, not a Fabergé egg. Toppings should enhance the pizza, not serve as a flex for your social media feed. If your pizza looks more like a craft project than dinner, it’s time to rein it in.
Do Customers “Get” Edible Flowers?
Let’s face it: your average pizza lover might look at a flower-topped pie and say, “Is this a salad?” But that’s where your job as a pizzaiolo comes in. Train your customers with descriptions that highlight the flavor and benefits, not just the aesthetic appeal. Words like “delicate,” “unique,” and “garden-fresh” go a long way in convincing them it’s worth trying. And hey, once they post it on Instagram, they’re hooked.
10 Ways to Use Squash Blossoms on Pizza
Trying new things is scary, I get it. But don’t fret, I’m not going to throw you into the wide world of “flowers you can munch on” without a roadmap. Here are a few suggestions to get those creative synapses germinating.
1. As a Topping: Lay raw or lightly roasted blossoms on top of a white pizza for a striking visual and subtle flavor. Pair with ricotta and lemon zest.
2. Stuffed and Baked: Fill with goat cheese and herbs, bake them, then scatter on the pizza post-bake for a luxurious touch.
3. Squash Blossom Oil Infusion: Gently simmer squash blossoms in olive oil with a hint of garlic and lemon zest to create a fragrant infused oil. Drizzle the oil over a finished pizza, or use it as the base for brushing on crusts before baking for a golden, flavorful finish. This pairs especially well with pizzas featuring delicate toppings like burrata, arugula or prosciutto.
4. Fried Garnish: Deep-fry stuffed blossoms and use them as edible centerpieces for your pizza.
5. Blended in Dough: Puree blossoms and mix them into your pizza dough for a subtle flavor and a golden hue.
6. Squash Blossom Pesto Base: Blend squash blossoms with basil, pine nuts, Parmesan, garlic and olive oil to create a vibrant, floral pesto. Use this as the base sauce instead of traditional tomato sauce for a light and fragrant pie. Top with fresh mozzarella, cherry tomatoes and a drizzle of balsamic glaze for an elegant finish.
7. Charred and Layered Under Cheese: Lightly char squash blossoms on a grill or cast-iron skillet for a smoky depth of flavor. Layer them directly under the cheese so they meld beautifully during baking, adding a hidden floral surprise with each bite. Complement with smoky ingredients like bacon or smoked gouda.
8. Pickled Squash Blossoms: Create a tangy pickled version by soaking squash blossoms in a vinegar brine with spices like chili flakes and garlic. Use them sparingly as a topping to add a burst of acidity and contrast to rich cheeses and sauces. This is ideal for pizzas with fatty toppings like sausage or pepperoni.
9. Squash Blossom Butter Drizzle: Whip softened butter with roasted squash blossoms, honey and a pinch of salt to create a sweet-savory compound butter. Melt and drizzle this butter over a finished pizza, especially one with a crust featuring Parmesan or sesame seeds. This adds richness and a glossy finish to every slice.
10. Infused Cream for White Pizzas: Simmer squash blossoms in heavy cream with garlic and thyme to create a subtle, aromatic infusion. Use this cream as the base for white pizzas, topping it with mushrooms, caramelized onions and a sprinkle of Pecorino Romano. The infused flavor is subtle but luxurious, giving the pizza a sophisticated twist.
Final Thoughts
Squash blossoms and edible flowers can elevate your pizza game, adding sophistication, flavor and flair. But tread lightly—flowers are a garnish, not the main event. Keep the focus on flavor, not flash, and remember: Pizza is already a perfect canvas. Flowers might add the sparkle and hue, but the dough, sauce and cheese are the stars of the show.
As Jeff Goldblum might say in Jurassic Park: “Just because you can doesn’t mean you should.” But when it comes to squash blossoms, you probably should. Just don’t make it weird.
Brian Hernandez is PMQ’s test chef, associate editor and coordinator of the U.S. Pizza Team.
