As the summer heats up so does the Coppa wood-fire pizza oven. 800 degrees Fahrenheit feels a lot hotter this time of year as the pizzas, sizzling with the flavors of summer, reach their perfect crisp and crunch! This month that means Squash Blossom pies to the romantic tune of Fiori di Zucca, said with your best Roman sing-song accent.
In case you have never had your own home garden, travelled to Italy, or visited the North End, a squash blossom is the flower that blooms at the end of zucchini and many other types of squash as they grow. In Great Britain they call it a courgette flower. In Italy “fiore” means flower and “di zucca” is of the squash. This edible delight is a perfect little cup to fill and most often stuffed with ricotta, mint, pecorino and sometimes an anchovy, then dipped in a light batter and fried.
Coppa chef Brian Rae explains how their pizza version is a take on the traditional. “In Italy everyone fries them and this pizza has all the elements of that. It has the fresh ricotta that they stuff it with and the crispy crust for that crunch.” Just like in Italy, fresh ingredients are the cornerstone for our delicious food, and the flowers are as fresh as they come from Sparrow Arc Farm, independently owned and operated in Troy, Maine.
This white pie is topped with mustard greens, ricotta, pecorino, calabrian chili oil and squash blossoms, add anchovies for an authentically briny touch. Get it while it’s hot and while the flowers are blooming!